Moroccan Meatloaf

with Ras el Hanout Fried Vegetables

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Low-Carb
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Low-Carb
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Instructions

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1 Prepare sauce

Preheat the oven to 220°C. Peel and mince onion and garlic. Chop parsley. Heat oil in a pan and fry the onion for 5 minutes. Add half of the garlic and fry for 2 minutes.

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2 Add and cook

Add chopped tomatoes and half of the parsley. Season with pepper and bring to boil. Cook for 4–5 minutes until slightly thickened.

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3 Mix

Transfer 1/3 of the sauce into a large mixing bowl. Add beef mince, almond flour, raisins, remaining garlic, eggs and remaining parsley. Season with salt and with extra black pepper. Mix well to combine (easiest to do by hand).

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4 Cook meatloaf

Use some baking paper to wrap the meat to a tight loaf. Unroll the loaf to a greased oven casserole and cover with the remaining tomato sauce. Bake in the oven for 25 minutes.

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5 Clean and cut

Meanwhile, peel carrots and cut to strips. Rinse green beans and discard stems. Cut to sticks. Separate cauliflower to florets (and slice florets into two, if they are big).

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6 Serve

Heat oil in a large pan over medium-high heat. Fry the vegetables, occasionally turning, for about 10 minutes. Season with ras el hanout and some salt, if needed. Be careful not to burn the vegetables. Serve the Moroccan meatloaf with the ras el hanout vegetables.

Tips for fussy eaters

Make a few meatballs with mince, egg and almond flour. Serve with rice, boiled vegetables and tomato sauce.

Pro tip

Ras el Hanout ("top of the shop") is a spice mixture from Morocco that can contain 10–100 different spices.

A warm mix of sweetness from the raisins, cinnamon and ras el hanout.

Cooking Time: 35 min

Cals 942 · Prot 58.6 · Carbs 53.3 · Fat 51

Ingredients

Number of people

Meatloaf

Beef mince 350 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Fresh parsley 10 Grams
Olive oil 2 Tbsp
Chopped tomatoes 400 Grams
Black pepper 0.5 Tsp
Almond flour 50 Grams
Golden raisins 30 Grams
Eggs 1 Pieces
Salt 1 Tsp

Fried Veg

Carrot 2 Pieces
Green beans 120 Grams
Cauliflower 300 Grams
Olive oil 1 Tbsp
Ras el hanout 4 Grams

A warm mix of sweetness from the raisins, cinnamon and ras el hanout.

Cooking Time: 35 min

Cals 942 · Prot 58.6 · Carbs 53.3 · Fat 51

Instructions

photo

1 Prepare sauce

Preheat the oven to 220°C. Peel and mince onion and garlic. Chop parsley. Heat oil in a pan and fry the onion for 5 minutes. Add half of the garlic and fry for 2 minutes.

photo

2 Add and cook

Add chopped tomatoes and half of the parsley. Season with pepper and bring to boil. Cook for 4–5 minutes until slightly thickened.

photo

3 Mix

Transfer 1/3 of the sauce into a large mixing bowl. Add beef mince, almond flour, raisins, remaining garlic, eggs and remaining parsley. Season with salt and with extra black pepper. Mix well to combine (easiest to do by hand).

photo

4 Cook meatloaf

Use some baking paper to wrap the meat to a tight loaf. Unroll the loaf to a greased oven casserole and cover with the remaining tomato sauce. Bake in the oven for 25 minutes.

photo

5 Clean and cut

Meanwhile, peel carrots and cut to strips. Rinse green beans and discard stems. Cut to sticks. Separate cauliflower to florets (and slice florets into two, if they are big).

photo

6 Serve

Heat oil in a large pan over medium-high heat. Fry the vegetables, occasionally turning, for about 10 minutes. Season with ras el hanout and some salt, if needed. Be careful not to burn the vegetables. Serve the Moroccan meatloaf with the ras el hanout vegetables.

Tips for fussy eaters

Make a few meatballs with mince, egg and almond flour. Serve with rice, boiled vegetables and tomato sauce.

Pro tip

Ras el Hanout ("top of the shop") is a spice mixture from Morocco that can contain 10–100 different spices.

Ingredients

Number of people

Meatloaf

Beef mince 350 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Fresh parsley 10 Grams
Olive oil 2 Tbsp
Chopped tomatoes 400 Grams
Black pepper 0.5 Tsp
Almond flour 50 Grams
Golden raisins 30 Grams
Eggs 1 Pieces
Salt 1 Tsp

Fried Veg

Carrot 2 Pieces
Green beans 120 Grams
Cauliflower 300 Grams
Olive oil 1 Tbsp
Ras el hanout 4 Grams
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