COUSCOUS MEATLOAF CHERMOULA

Steps:

• Add the olive oil to a skillet over medium heat.
• Add in the onion, bell pepper, and garlic; cook for 4-5 minutes, stirring frequently, or until the onion is golden.
• Transfer mixture to a bowl; set aside.
• Add the tomato sauce, cilantro, cumin, paprika, salt, pepper, and sugar to a medium saucepan over medium heat (this mixture will be refered to as chermoula from this point on) Cook, 4-5 minutes, stirring constantly, or until the tomato sauce begins to bubble.
• Remove from heat; add half of the chermoula to the onion-pepper-garlic mixture.
• Keep the remainder of the chermoula in the pan and set aside.
• In another saucepan, add 1 cup beef broth; bring to a boil.
• Add in the couscous; stir once and remove saucepan from heat; cover and let stand for 12-15 minutes or until couscous is tender.
• Lightly oil a 6-cup ring mold.
• In a large mixing bowl, add the couscous, ground lamb, ground sirloin, onion-pepper-garlic mixture, and eggs.
• Mix together using your hands to break up any lumps.
• Spoon mixture into the mold; spread evenly with a spatula.
• Place mold in a larger baking pan (to catch any juices that may boil over).
• Bake at 350 degrees for about 1 hour or until firm.
• Take out of the oven and let the meatloaf rest for 10 minutes.
• Invert onto a serving platter.
• Over medium heat, mix together the remaining chermoula and the remaining beef broth with the crushed bouillon cube and chopped tomatoes.
• Cook for 6 minutes or so, stirring frequently, until the sauce thickens.
• Spoon the sauce over the meatloaf and serve any extra on the side.