Moroccan Meatloaf

2015-01-30
  • Yield : 500 gms
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 0m

I made Moroccan Meatloaf using this recipe from My Gourmet Connection  and adapted it to use available ingredients. I was a bit skeptical while cooking but the end result was very satisfying. The meatloaf turned out to be juicy, succulent and reasonably healthy (owing to very little oil used).

Tip: To get a thicker and quicker crisp brown crust I used a butane torch for a few seconds instead of letting it overcook in the oven 😉

The original recipe asks for pine nuts, but I used almonds and walnuts instead. I also substituted parsley with celery. I served it with Lemony Couscous. and fresh tomato dip. Creamy Mashed Potatoes would be a good alternative to serve this meat loaf with, you can find the recipe for Mashed potatoes here. The next day I used the left over of the meatloaf and a slice of smoked cheese to make sandwiches. Do try out and leave comments on how it turned out for you…

Meatloaf: Some trivia

Meatloaf is a dish of ground meat mixed with other ingredients, formed into a loaf shape, then baked or smoked. The loaf shape is formed by either cooking it in a loaf pan, or forming it by hand on a flat baking pan.Meatloaf is usually made from ground beef, although lamb, pork, veal, venison, and poultry are also used.

The meatloaf has European origins; meatloaf of minced meat was mentioned in the famous Roman cookery collection Apicius as early as the 5th century. Meatloaf is a traditional German and Belgian dish, and it is a cousin to the Dutch meatball. American meatloaf has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since Colonial times. However, meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century.

Source: Wikipedia

Moroccan Meatloaf

Moroccan Meatloaf


Ingredients

  • For the loaf
  • Olive oil 1 tablespoon
  • Almonds 1 tablespoons
  • Walnuts 1 table spoons
  • cloves garlic, finely chopped 2
  • Onion 1 finely chopped 1/2
  • Minced Mutton (keema) 500 gms
  • Egg, beaten lightly 1
  • Fresh breadcrumbs 1 cup
  • Ground cumin 1/2 teaspoon
  • Ground cinnamon 1/2 teaspoon
  • Red chilli powder 1/4 teaspoon
  • Salt 1/2 teaspoon (or to taste)
  • Freshly ground black pepper 1/4 teaspoon
  • Fresh Celery, finely chopped 2 tablespoons
  • Plain yogurt 2 tablespoons
  • For the fresh tomato dip
  • Boiled and chopped tomatoes 1/2 cup
  • Plain yogurt 2 tablespoon
  • Clove garlic 1
  • Ground cumin 1/2 teaspoon
  • Ground cinnamon 1/2 teaspoon
  • Red chilli powder 1/4 teaspoon
  • Freshly squeezed lemon juice 2 tablespoons
  • Salt and freshly ground black pepper to taste

Method

Step 1

Preheat the oven to 200°C. coat a rectangular baking dish with olive oil

Step 2

Dry roast chopped walnuts and almonds

Step 3

Heat the olive oil in a large pan over medium heat. Add the garlic and the onion and sauté until soft and fragrant, about 2 minutes. Remove from the heat and allow to cool. Add the roasted walnuts and almonds to this mixture.

Step 4

In a large bowl, add the mince, beaten egg, bread crumbs, cumin, cinnamon, red chilli powder, salt, black pepper yoghurt and celery. Add the cooled onion, garlic and nuts mixture. Mix thoroughly and form into an oval loaf that will fit your baking dish. Transfer this prepared loaf into the baking dish and bake for about 30 minutes.

Step 5

While the meatloaf in in the oven, make the tomato dip by mixing the precooked tomatoes, yoghurt, garlic, cumin, cinnamon, red chilli powder, lemon juice and sauce in a blender or food chopper. Keep the blender running till the sauce is smooth.

Step 6

Remove the meatloaf from the oven and burn the top using a butane torch. (for not more than 30 seconds or you will have charred meat). Allow the meatloaf to rest and cool down for about 10 minutes before slicing and serving.

Serving Suggestions

Serve this Moroccan meatloaf with couscous and dipping sauce. You can also substitute the couscous with potatoes.

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