Moroccanmeatloaf Recipes

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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 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

SPICED LAMB MEATLOAF



Spiced Lamb Meatloaf image

Plain old meatloaf gets a major flavor boost in a lamb and beef meatloaf recipe with Moroccan-inspired spices, plus a sweet and savory ketchup and pomegranate molasses topping.

Provided by Elise Bauer

Categories     Dinner     Beef     Lamb     Meatloaf     Moroccan Cuisine

Time 2h5m

Yield 8

Number Of Ingredients 25

Meatloaf:
2 pounds ground lamb
1 pound ground beef
2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped (about 1 1/2 cups)
1 large carrot, peeled and finely chopped
1 large celery stalk, finely chopped
2 tablespoons minced garlic (about 6 cloves)
2 tablespoons minced fresh ginger (3-inch piece)
1 1/4 teaspoons kosher salt (or a teaspoon of sea salt)
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
Pinch saffron threads
1 cup dried breadcrumbs
2 eggs
1/4 cup fresh cilantro, chopped
2 tablespoons fresh mint, chopped
Pomegranate molasses Sauce:
1/2 cup ketchup
1/4 cup pomegranate molasses
1/2 teaspoon chipotle chili powder (more to taste)

Steps:

  • Preheat the oven: Preheat the oven to 350°F.
  • Combine the meats: In a large bowl, combine the lamb and beef. Set aside.
  • Bake: Bake the meatloaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Un-mold onto a plate and slice. Serve with pomegranate molasses sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.
  • Make the (optional) pomegranate molasses sauce: Mix the ketchup, pomegranate molasses, and chipotle chili powder in a small bowl. Heat in a microwave or warm in a saucepan until just warm.

Nutrition Facts : Calories 605 kcal, Carbohydrate 16 g, Cholesterol 207 mg, Fiber 2 g, Protein 48 g, SaturatedFat 14 g, Sodium 606 mg, Sugar 3 g, Fat 38 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

MOROCCAN MEATLOAF WITH LEMON HONEY GRAVY AND ZUCCHINI COUSCOUS



Moroccan Meatloaf with Lemon Honey Gravy and Zucchini Couscous image

Provided by Rachael Ray : Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 21

1 1/2 pounds ground lamb or chicken
Salt and freshly ground black pepper
1 small onion, peeled
4 cloves garlic, finely chopped
2/3 cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 large egg, beaten
2 lemons, zested and juiced
1/4 cup pitted, finely chopped green olives
1 tablespoon ground cumin, a scant palmful
1 teaspoon turmeric, 1/3 palmful (for chicken only)
2 pinches ground cinnamon
A handful flat-leaf parsley, finely chopped
2 handfuls fresh mint leaves, finely chopped
4 tablespoons butter
1/2 pound firm zucchini, chopped into small dice
2 1/2 cups chicken stock
1 cup couscous
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1/4 cup honey

Steps:

  • Preheat the oven to 325 degrees F.
  • In a medium bowl, add the meat, 1 small onion, grated on box grater or with handheld flat grater, directly over mixing bowl. Add 2 cloves finely chopped garlic, panko, about 2 tablespoons of the extra-virgin olive oil, the egg, the zest and juice of 1 lemon. Mix to combine. Add the olives, spices, a handful of parsley and a handful of mint. Combine well. Form the mixture into 4 individual rolls and bake on a parchment lined sheet pan until golden brown, about 35 to 40 minutes. The meat loaves may be made ahead and stored; reheat in pan gravy.
  • Heat a medium shallow pot over medium heat, add 2 tablespoons butter and melt, then add the remaining garlic, and combine. Stir in the zucchini, season with salt and pepper, to taste, and cook for 5 minutes. Add 1 1/2 cups stock to the pan and bring the mixture to a bubble. Add 1 1/2 cups of couscous and remaining handful of chopped mint. Turn off the heat and cover pan. Let stand for 5 minutes, then fluff with a fork.
  • Meanwhile, heat 2 tablespoons butter to a medium skillet over medium to medium-high heat. Whisk the flour into melted butter, then add the Worcestershire sauce and remaining 1 cup of chicken stock, the remaining lemon zest and juice, 1/4 cup honey, and salt and pepper, to taste. Slide the meat loaves into the sauce. (If the meat loaves are cold, tent with foil and gently reheat in low simmering sauce.) Once the meat loaves are warm, transfer them to a serving plate and raise the heat to high. As soon as the sauce becomes syrupy after 1 to 2 minutes, drizzle it over meat and serve with couscous alongside.

MOROCCAN MEATLOAF



Moroccan Meatloaf image

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

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 20

1 lb ground turkey or 1 lb ground chicken
1/2 lb ground lamb
1/2 cup chopped green bell pepper
1/2 cup chopped zucchini, drained and patted dry with a paper towel
2 garlic cloves, minced
1/4 cup chopped green onion, include some tender green tops
1 cup dried whole wheat bread crumbs
1/4 cup orange juice
1 large egg, beaten
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon fennel seed
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 orange, peeled thinly sliced
1/2 lemon, peeled and thinly sliced
mint leaf, for garnish

Steps:

  • Preheat oven to 350°.
  • In a big bowl, combine all the ingredients except the orange and lemon slices and mint; mix well.
  • Turn the mixture into a lightly oiled 9 x 5 inch loaf pan; gently pat down.
  • Bake for about 45 minutes, until the loaf is firm and the top is lightly browned.
  • Lay the orange and lemon slices alternately on top of the loaf, overlapping slightly and bake until the fruit slices are warmed and juicy, about 15 minutes.
  • Let stand in the pan for 5-10 minutes before serving.
  • Remove the loaf from the pan and slice to serve; garnish with mint leaves.

Nutrition Facts : Calories 345.9, Fat 17.7, SaturatedFat 6.2, Cholesterol 122.6, Sodium 501.2, Carbohydrate 22.9, Fiber 4.1, Sugar 4.7, Protein 24.9

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