Moroccan Meatloaf

with Ras el Hanout Vegetables
A warm mix of sweet and spicy flavours.
Cals 994 · Prot 53 · Carbs 63 · Fat 64
Low-Carb
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45 min
photo
A warm mix of sweet and spicy flavours.
Cals 994 · Prot 53 · Carbs 63 · Fat 64
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Meatloaf
Beef mince
350 Grams
Red onion
2 Piece
Garlic cloves
4 Piece
Fresh parsley
15 Grams
Olive oil
2 Tbsp
Salt
1 Tsp
Almond flour
40 Grams
Harissa paste
20 Grams
Golden raisins
30 Grams
Pine nuts
20 Grams
Eggs
1 Piece
Black pepper
0.5 Tsp
Tomato sauce
Chopped tomatoes
400 Grams
Olive oil
2 Tbsp
Honey
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Vegetables
Cauliflower
300 Grams
Carrot
2 Piece
Vegetable oil
2 Tbsp
Ras el hanout
5 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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. 
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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 over the top. Bake in the oven for 20-25 min or until cooked through but still juicy.
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5 Prep vegetables

Meanwhile, separate the cauliflower to small florets (halve the big ones). Peel the carrots and cut them into thin sticks. 
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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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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