Moroccan Meatloaf

with Ras el Hanout Vegetables

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low-carb
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low-carb
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Instructions

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1 Prep and fry

Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Chop the parsley. Heat a pan over a medium heat with a drizzle of oil and fry the onion with a pinch of salt for 5 min. Add the garlic and fry for 2 min further.

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2 Knead

Add 2/3 of the fried onion and garlic to a bowl. Add the beef mince, parsley (reserve some for garnish), almond flour, harissa (spicy), raisins, pine nuts, eggs pepper and another pinch of salt. With clean hands, knead for 3-5 min until fully combined and tender. 

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3 Make tomato sauce

Add the chopped tomatoes to the pan with the remaining onion and garlic. Add the honey and a pinch of salt and pepper. Bring to a simmer and cook for 5 min or until thickened a bit.

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4 Bake meatloaves

Drizzle a baking dish with olive oil. Form the meat mixture into small individual meatloaves. Pour the tomato sauce on top. Bake in the oven for 20-25 min or until cooked through but juicy.

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5 Prep vegetables

Meanwhile, peel the carrots and cut them into thin sticks. Separate the cauliflower to small florets (or halve the big ones).

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6 Fry vegetables

Heat a large pan over medium-high heat with a generous drizzle of oil. Fry the cauliflower and carrot for 8-10 min until crisp-tender. Season with the ras el hanout and a pinch of salt, and cook for a final 1 min. Serve alongside the Moroccan meatloaf and the tomato sauce. Garnish with the remaining parsley.

Tips for fussy eaters

Separate a batch of the beef mix, reserving the harissa. Turn the mix into meatballs, and serve with some of the tomato sauce, and cooked pasta.

Pro tip

Knead the beef mix well! It tenderizes the meat, resulting to soft meatloaves.

A warm mix spicy and sweet.

Cooking Time: 45 min

Cals 847.3 · Prot 53.1 · Carbs 61.3 · Fat 47.9

Ingredients

Number of people

Meatloaf

Beef mince 12% 350.00 Grams
Red onion 2.00 Pieces
Garlic cloves 4.00 Pieces
Fresh parsley 20.00 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp
Almond flour 40.00 Grams
Harissa paste 20.00 Grams
Golden raisins 30.00 Grams
Pine nuts 20.00 Grams
Eggs 1.00 Pieces
Black pepper 0.50 Tsp

Tomato sauce

Chopped tomatoes 400.00 Grams
Olive oil 2.00 Tbsp
Honey 20.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Vegetables

Cauliflower 300.00 Grams
Carrot 2.00 Pieces
Vegetable oil 2.00 Tbsp
Ras el hanout 5.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

A warm mix spicy and sweet.

Cooking Time: 45 min

Cals 847.3 · Prot 53.1 · Carbs 61.3 · Fat 47.9

Instructions

photo

1 Prep and fry

Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Chop the parsley. Heat a pan over a medium heat with a drizzle of oil and fry the onion with a pinch of salt for 5 min. Add the garlic and fry for 2 min further.

photo

2 Knead

Add 2/3 of the fried onion and garlic to a bowl. Add the beef mince, parsley (reserve some for garnish), almond flour, harissa (spicy), raisins, pine nuts, eggs pepper and another pinch of salt. With clean hands, knead for 3-5 min until fully combined and tender. 

photo

3 Make tomato sauce

Add the chopped tomatoes to the pan with the remaining onion and garlic. Add the honey and a pinch of salt and pepper. Bring to a simmer and cook for 5 min or until thickened a bit.

photo

4 Bake meatloaves

Drizzle a baking dish with olive oil. Form the meat mixture into small individual meatloaves. Pour the tomato sauce on top. Bake in the oven for 20-25 min or until cooked through but juicy.

photo

5 Prep vegetables

Meanwhile, peel the carrots and cut them into thin sticks. Separate the cauliflower to small florets (or halve the big ones).

photo

6 Fry vegetables

Heat a large pan over medium-high heat with a generous drizzle of oil. Fry the cauliflower and carrot for 8-10 min until crisp-tender. Season with the ras el hanout and a pinch of salt, and cook for a final 1 min. Serve alongside the Moroccan meatloaf and the tomato sauce. Garnish with the remaining parsley.

Tips for fussy eaters

Separate a batch of the beef mix, reserving the harissa. Turn the mix into meatballs, and serve with some of the tomato sauce, and cooked pasta.

Pro tip

Knead the beef mix well! It tenderizes the meat, resulting to soft meatloaves.

Ingredients

Number of people

Meatloaf

Beef mince 12% 350.00 Grams
Red onion 2.00 Pieces
Garlic cloves 4.00 Pieces
Fresh parsley 20.00 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp
Almond flour 40.00 Grams
Harissa paste 20.00 Grams
Golden raisins 30.00 Grams
Pine nuts 20.00 Grams
Eggs 1.00 Pieces
Black pepper 0.50 Tsp

Tomato sauce

Chopped tomatoes 400.00 Grams
Olive oil 2.00 Tbsp
Honey 20.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Vegetables

Cauliflower 300.00 Grams
Carrot 2.00 Pieces
Vegetable oil 2.00 Tbsp
Ras el hanout 5.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
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