Moroccanmeatloaf Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
• In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
• In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
• Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
• Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
• Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
• Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
• Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
• Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
• Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
• Unmold meatloaf onto a large plate. Slice and serve with the sauce.

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.

Steps:

• Preheat oven to 350°. Tear bread into 2-inch pieces; place in a blender. Cover and pulse to form coarse crumbs; transfer to a large bowl. Stir in egg, milk, cheese, onion, carrot, salt and pepper. Add beef; mix lightly but thoroughly. Transfer to a greased 9x5-in. loaf pan. , In a small bowl, mix glaze ingredients; spread over loaf. Bake 60-75 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Freeze option: Bake meat loaf without glaze. Securely wrap cooled meat loaf in foil, then freeze. To use, partially thaw meat loaf in refrigerator overnight. Prepare and spread glaze over top; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.