Moroccan Meatloaf
with Ras el Hanout Vegetables
Instructions
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.
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.
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.
4 Bake meatloaves
Drizzle a baking dish with olive oil. Form the meat mixture into small individual meatloaves. Pour the tomato sauce over the top. Bake in the oven for 20-25 min or until cooked through but still juicy.
5 Prep vegetables
Meanwhile, separate the cauliflower to small florets (halve the big ones). Peel the carrots and cut them into thin sticks.
6 Fry vegetables
Heat a large pan over a medium-high heat with a generous drizzle of oil. Fry the cauliflower and carrot with a pinch of salt for 8-10 min until crisp-tender. Season with the ras el hanout and black pepper 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, leave out the harissa and shape it into meatballs. Serve with some of the tomato sauce and pasta.
Pro tip
Knead the beef mix well! This will tenderize the meat, resulting in softer meatloaves!
A warm mix of sweet and spicy flavours.
Cooking Time: 45 min
Cals 826 · Prot 54 · Carbs 66 · Fat 41
Gluten-Free
Dairy-Free
Ingredients
Meatloaf
Tomato sauce
Vegetables
A warm mix of sweet and spicy flavours.
Cooking Time: 45 min
Cals 826 · Prot 54 · Carbs 66 · Fat 41
Gluten-Free
Dairy-Free
Instructions
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.
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.
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.
4 Bake meatloaves
Drizzle a baking dish with olive oil. Form the meat mixture into small individual meatloaves. Pour the tomato sauce over the top. Bake in the oven for 20-25 min or until cooked through but still juicy.
5 Prep vegetables
Meanwhile, separate the cauliflower to small florets (halve the big ones). Peel the carrots and cut them into thin sticks.
6 Fry vegetables
Heat a large pan over a medium-high heat with a generous drizzle of oil. Fry the cauliflower and carrot with a pinch of salt for 8-10 min until crisp-tender. Season with the ras el hanout and black pepper 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, leave out the harissa and shape it into meatballs. Serve with some of the tomato sauce and pasta.
Pro tip
Knead the beef mix well! This will tenderize the meat, resulting in softer meatloaves!
Ingredients
Meatloaf
Tomato sauce
Vegetables
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