Moroccan-Style Meatloaf by Pattie Sue Knapp

Moroccan-Style Meatloaf

With Tomato Compote

I came across this recipe a long time ago. I dont even remember where. I do remember that the original was made with ground turkey but I have never made it that way. This is my version, made with lamb that is prevalent in most of the countries surrounding the Mediterranean Sea. I have made it a few times over the years and like the unique combination of flavors and spices. I think you will like it too.

Preparation: 45 minutes Life Experience Recipe
Makes 4 to 6 servings Pattie Sue Knapp
  • 1 pound ground lamb
  • cup uncooked couscous
  • 1 cup raisins, divided
  • 1 red onion, diced, divided
  • 1 egg
  • 2 cups cherry or grape tomatoes
  • cup boiling water
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon, divided
  • 1 teaspoon your favorite curry powder
  • 1/2 cup medium pittde black olives (optional)
  1. To a large bowl add the couscous, half of the diced onion, 1 cup of the raisins, salt, curry powder and teaspoon of the cinnamon. Add the boiling water, stir and cover the bowl. Let stand for four or five minutes or until water is cooled enough to touch.
  2. Preheat the oven to 425. Line an 8x8x2-inch baking dish with foil for easy lift out. Spritz lightly with cooking spray to prevent sticking.
  3. Add the ground lamb to the couscous mixture. Lightly beat the egg and add to the mixture. Mix well; it seems to work best with your hands. Place in the prepared baking dish and smooth and level the surface with a spatula. Bake on a upper oven rack for 20 to 30 minutes or until an internal temperature of 165.
  4. While the loaf is cooking, in a saucepan combine the tomatoes, and the remaining raisins, onion and cinnamon. Add cup of water. Bring to a boil over high heat while gently stirring. Reduce heat to medium low and simmer, covered until tomatoes pop open.
  5. Remove the cooked meatloaf from the oven and allow to rest in the pan for five minutes. Lift the cooked meatloaf put of the pan using the foil as handles. Gently slide onto serving dish. Cut into four or six slices. Garnish with some of the compote mixture and serve the rest of the compote on the side.
  6. Serving Suggestion: Serve with sauted green beans. Snap ends of beans and pull strings. Saut in olive oil until the beans are just tender. Season with a bit of salt and fresh ground black pepper.

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Latest revision done December 2005
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