Best Moroccan Inspired Meatloaf Recipes

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MOROCCAN MEATLOAF



Moroccan Meatloaf image

Make and share this Moroccan Meatloaf recipe from Food.com.

Provided by Mercy

Categories     Lamb/Sheep

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 19

2 lbs ground lamb
1 lb ground beef
2 tablespoons olive oil
1 yellow onion, chopped
1 large carrot, peeled and chopped
1 large celery, chopped
2 tablespoons chopped garlic (about 6 cloves)
2 tablespoons minced fresh ginger (3-inch piece)
1 1/4 teaspoons kosher salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon curry powder
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground black pepper
1 1/4 cups dried breadcrumbs
2 small eggs
1/4 cup chopped fresh cilantro
2 tablespoons chopped of fresh mint

Steps:

  • Preheat the oven to 350°F Combine the lamb and beef in a large bowl. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic, and ginger and cook for about 5 minutes, or until the onion is translucent. Add the salt, paprika, cumin, curry powder, cayenne, cinnamon, and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10 to 15 minutes.
  • Stir the vegetables into the ground meat. Mix in the bread crumbs, eggs, cilantro, and mint. Transfer to a 1 1/2 quart loaf pan and set in a baking pan. Pour water into the baking pan to reach halfway up the sides of the loaf pan.
  • Bake the meat loaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Unmold onto a plate and slice.

Nutrition Facts : Calories 760.6, Fat 54, SaturatedFat 21.2, Cholesterol 213.9, Sodium 704.2, Carbohydrate 21.8, Fiber 2.4, Sugar 3.1, Protein 44.5

MEATLOAF WITH MOROCCAN SPICES



Meatloaf With Moroccan Spices image

This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut. The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it. The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.

Provided by Kim Severson

Categories     dinner, main course

Time 2h30m

Yield 6 generous servings

Number Of Ingredients 21

2 tablespoons olive oil, more as needed
1 medium onion, diced (about 1 cup)
12 garlic cloves, minced
1 to 2 medium stalks celery, diced (about 1/2 cup)
1 large carrot, diced (about 1/2 cup)
3 inches fresh ginger root, peeled and minced (about 1/3 cup)
2 tablespoons ground cumin
2 tablespoons smoked paprika
1 tablespoon ground coriander
1 tablespoon ground cinnamon
1 teaspoon salt
7 tablespoons tomato paste
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh parsley leaves
2 eggs, lightly beaten
1 cup whole-wheat bread crumbs
2 pounds ground lamb
1/2 cup pine nuts toasted in a 350-degree oven until fragrant and golden brown (about 5 to 7 minutes)
1 cup plain full-fat Greek-style yogurt
3 tablespoons fresh lemon juice (from about 1 lemon)

Steps:

  • Heat oven to 350 degrees. Heat olive oil in a large pan over medium heat, then add the onions. Cook, stirring occasionally, for 5 minutes. Add the garlic and stir for another minute or two. Add the celery, carrots and ginger, and cook for about 5 minutes, adding more olive oil as needed to make sure ingredients are well coated and softening.
  • Add the spices: cumin, smoked paprika, coriander, cinnamon and salt, stirring well to mix. (You can alter spices to your liking, with more or less of those recommended or adding curry powder, nutmeg, allspice, black or cayenne pepper.) Add the tomato paste and cook for another 5 minutes, stirring well and scraping the bottom of the pan with a spatula to ensure the spices don't burn. Once mixture is cooked, remove pan from heat and let cool for about 15 minutes.
  • Meanwhile, combine in a large bowl the fresh herbs (cilantro, mint and parsley) and the eggs and bread crumbs. Add the ground lamb and the cooled mixture. Mix well with clean hands, until all ingredients are blended.
  • Place the mixture into a 9-by-5-inch loaf pan and cover with aluminum foil. Create a water bath by placing the loaf pan into a larger baking pan and filling the larger pan halfway with lukewarm water. (This helps keep the meatloaf moist by keeping the temperature more even during baking.)
  • Put the meatloaf, in the bath, into the oven and cook for about 1 hour 30 minutes. After an hour, check the meatloaf, and remove the foil if you would like a firmer top. Bake until internal temperature reaches 140 degrees. (This is a good time to toast the pine nuts if you're making the sauce.)
  • Remove pans from the oven, lift the loaf pan out of the water bath, and let the meatloaf cool for at least 5 minutes. If there is excessive grease, carefully pour that out and discard it. Serve warm, at room temperature, or cooled, depending on your taste.
  • If you're making the sauce, mix the yogurt, lemon juice and pine nuts together with a spoon, and serve in a small dish on the side.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 29 grams, Carbohydrate 31 grams, Fat 54 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 820 milligrams, Sugar 8 grams, TransFat 0 grams

MOROCCAN LAMB MEATLOAF



Moroccan Lamb Meatloaf image

Categories     Sauce     Sandwich     Lamb     Bake     Fall     Kosher

Yield SERVES 8 TO 10

Number Of Ingredients 15

1 large onion, minced (2 cups)
1 cup rolled oats
1/2 cup coarsely chopped fresh cilantro
1/4 cup chopped fresh mint
3 tablespoons plain yogurt
2 tablespoons tahini
4 large cloves garlic, chopped
2 teaspoons ground allspice
1 1/2 teaspoons ground toasted cumin (see box page 192)
1 1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 1/2 pounds ground lamb
1 1/2 tablespoons harissa (see Note)
1 1/2 tablespoons tomato paste

Steps:

  • Position a rack in the center of the oven and heat to 350°F. Line a large rimmed baking sheet with parchment or a nonstick liner and set aside.
  • Combine the onion, oats, cilantro, mint, yogurt, tahini, garlic, allspice, cumin, paprika, and cayenne in a large bowl, along with 4 teaspoons salt and 1 1/2 teaspoons pepper. Mix well to blend. With your hands, break the lamb into small chunks and add to the bowl. Mix gently but thoroughly; overmixing will make the meatloaf tough and dry. When all the ingredients are evenly combined, transfer to the baking sheet and shape into a flat loaf about 13 by 6 by 1 1/2 inches.
  • Bake until an instant-read thermometer registers 150°F at the thickest part of the loaf, 55 to 60 minutes.
  • Meanwhile, combine the harissa and tomato paste in a small bowl. When the meatloaf is done, brush the mixture over the loaf and bake for 10 to 15 minutes longer, or until the internal temperature reads 165°F.
  • Let the loaf rest for at least 15 minutes before slicing (longer is better, as the pooled juices will be reabsorbed into the meatloaf).
  • NOte
  • Harissa is a chile-and-spice paste that hails from North Africa. For a slightly different effect, you could substitute Asian chile-garlic sauce.

MOROCCAN MEATLOAF - LOAFING AROUND



Moroccan Meatloaf - Loafing Around image

This is a healthier take on a classic dish. The meat quanity has been reduced and replaced with kumara (sweet potato) and burghul wheat. Low GI and delicious. I used beef mince and the taste was fine. Time to make does not include soaking time for burghul.

Provided by Kiwi Kathy

Categories     Lamb/Sheep

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup burghul wheat
2 teaspoons rice bran or 2 teaspoons olive oil
1 brown onion, finely chopped
1 tablespoon moroccan mixed spice
1 garlic clove, crushed
200 g kumara, peeled and finely grated
200 g ground lamb, lean
1/3 cup parsley, flat leaf, finely chopped
2 tablespoons mint, chopped
2 tablespoons sesame seeds, toasted
2 tablespoons tomato sauce
1 tomatoes, medium, sliced

Steps:

  • Pre-heat oven to 180 degrees Celsius or 160 degrees C.for fan forced. Grease and line a 19 x 9 cm loaf tin with baking paper.
  • Place burghul in a small container and cover with water. Stand at least 30 minutes or until softened. Drain and squeeze burghul to remove excess liquid.
  • Heat oil in a medium frypan over a moderate heat. Cook and stir onion for 5 minutes or until soft. Stir in spice mix, garlic and kumara. Cook and stir for 1 minute.
  • Combine mince, onion mixture, herbs, sesame seeds and tomato sauce in a large bowl. Spoon mixture into prepared pan, pack firmly and smooth surface. Arrange tomatoe slices over meat surface. Bake for 45 minutes or until firm and cooked. Cool in tin for 10 minutes. Remove to a chopping board and slice to serve.
  • Serve with vegetables and or salad.

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