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-Moroccan Meatloaf Recipe

A very tasty meatloaf with a hint of spicy heat to bring it to life. Combined with sage and onion stuffing to keep costs at less than £1.50 a serving.

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Moroccan Meatloaf

INGREDIENTS                         

500g minced beef
110g / 4oz sage and onion stuffing
2 medium onions
1 medium carrot
2 sticks of celery
2 large eggs
1 teaspoon of mustard
1 beef stock cube
2 tablespoons of tomato ketchup
1 teaspoon ground cumin
2 tablespoons of vegetable oil
Pinch of chilli flakes (or more to taste)
Salt and pepper (¼ teaspoon of each)

PREPARATION

: 15 minutes

COOKING

: 1 hour 15 minutes

DIFFICULTY

: Easy to medium

FREEZE

? Yes

SERVINGS

: 4 to 6 portions

EQUIPMENT

: 900g loaf tin and a large mixing bowl.
Ingredients for Moroccan Meatloaf
Prepared Ingredients for Moroccan Meatloaf

PREPARATION

Finely chop the onions.

Chop celery into very small bits.

Grate the carrots.

Line the loaf tin with greaseproof paper.

Start pre-heating the oven to 180°C / 350°F / Gas Mark 4.

 

COOK'S NOTES FOR MOROCCAN MEATLOAF RECIPE

Some meatloaf recipes recommend blending the ingredients in a food processor however all our ingredients are just finely chopped by hand. The food processor method tends to leave you with a meatloaf that has a pate consistency whereas hand-chopped ingredients result in a meatloaf with much more texture. This is after all a rustic meal and country folk out in Morocco might not all have food processors!

Again some recipes suggest cooking with the loaf tin in a larger container half filled with water whereas others simply cook in the oven without water. Our recipe dispenses with the water because the resulting meatloaf ends up with a slightly crisp outer edge which is delicious.

This recipe is cheaper than most because we use some sage and onion stuffing to combine with the minced beef. Price aside, the sage and onion stuffing adds a delicious taste to this meatloaf while still retaining a meaty texture.

A common problem with meatloaf is how to get it out of the loaf tin when it is cooked. We experimented a couple of times and found that lining the loaf tin with greaseproof paper was by far the most successful method. Remove the meatloaf by gripping the greaseproof paper and gently easing it out of the tin. Trim up the paper with a knife but leave the base of the meatloaf on the lower part of the greaseproof paper.

RECIPE INSTRUCTIONS

STEP 1

Add the oil to a frying pan on a medium to low heat and mix in the carrots, onions and celery. Let the vegetables fry gently for 15 minutes until they are softened.

When the vegetables are cooked add all the ingredients to a large bowl and mix it all well with a fork. At first the ingredients look far too big for the loaf tin but don't worry it will all fit in.

STEP 2

Add a third of the ingredients to the prepared loaf tin and firm it down so that the ingredients are evenly spread over the base of the tin.

Add a third more of the ingredients, firming down again and do the same with the remaining ingredients. Even out the top with a spoon.

 Uncooked meatloaf

STEP 3

Cover the top of the tin with kitchen foil and place in the pre-heated oven for 30 minutes.

Remove the foil and cook for another 30 minutes. Let the meatloaf cool for 15 minutes and then remove it from the tin. See cook's note near the top of this page for how to trim the greaseproof paper. Slice the meatloaf gently and slowly and serve with a salad.

1 RATINGS GIVEN - AVERAGE 4 star rating
4 star rating
12 January 2013
From: Not Given
I love this, shame it can't be set out a bit better to understand like the meats.
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Copyright 2006 - 17 David Marks. All rights reserved.