I know that meatloaf isn’t a very popular dish on this side of the atlantic, but I actually really like it. One of the great things about it is that it’s a blank canvas of dishes – by changing a few of the ingredients each time and varying the accompaniments, you can have a completely different dish every time you make it.
This version is moroccan themed and contains ground spices, as well as olives, apricots and pistachios to make it more interesting. I really liked the olives and pistachios – I’m not too sure about the apricots. It made the whole thing a little too sweet for my palate, so if I made this again, I would probably omit them. It’s served with a fragrant tomato sauce. I served this with herbed cous cous.
With the leftovers, I sliced the remaining meatloaf and served cold with a side salad and a pitta bread. It made a tasty work lunch!
Serves 8 – 354 cals per portion, 21g carbs per portion.
- lamb mince 400g
- turkey mince 400g
- breadcrumbs 50g
- onion 1, finely chopped
- eggs 2, beaten
- ground cumin 6 tsp
- ground coriander 6 tsp
- ground cinnamon 3 tsp
- lemons 2, both zested and 1 juiced
- honey 3 tbsp
- pitted green olives 100g
- dried apricots 75g, diced
- pistachios 75g, chopped
- olive oil
- ginger grated to make 1 tbsp
- chopped tomatoes 2 x 400g cans
- couscous and mixed leaves to serve
Tip the lamb and turkey mince into a large bowl and break it up a bit with a fork. Add the breadcrumbs, onion, eggs, 4 tsp each of the cumin and coriander, 1 tsp of cinnamon, the lemon zest and 1 tbsp of honey, with 1 tsp salt and some pepper. Mix everything really well.
Set aside a few of the olives, chopped apricots and pistachios, and mix the rest with the mince. Oil a 900g loaf tin, then press in the mince, rounding the top gently. Slice the olives and press these into the top with the leftover apricots and pistachios to decorate.
To make the sauce, add a drizzle more oil to a pan and add the remaining cumin, coriander, cinnamon and ginger. Fry gently for a minute until the spices become fragrant, then add the chopped tomatoes, lemon juice and the remaining honey. Simmer the sauce for 20 minutes until it reduces, thickens and smells fragrant. Season.
Heat the oven to 180C/fan 160C/gas 4. Drizzle the top of the meatloaf with a little olive oil. Bake for 1 hour 10 minutes on a middle shelf until piping hot in the middle – test with a skewer. Leave to settle for 15 minutes while you re-heat the sauce, then lift out the meatloaf and slice thickly. Serve with couscous and a leafy green salad.