Moroccan Meatloaf

with Ras el Hanout Vegetables

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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. 

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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!

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

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

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

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. 

photo

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.

photo

5 Prep vegetables

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

photo

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

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
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