Best 3 Moroccan Meatloaf With Lemon Honey Gravy And Zucchini Couscous Recipes

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Tantalize your taste buds with an exotic culinary journey to Morocco with this tantalizing Moroccan Meatloaf with Lemon-Honey Gravy and Zucchini Couscous. This delectable dish is a symphony of flavors, artfully combining the vibrant spices of Morocco with the sweet and tangy notes of lemon and honey. The succulent meatloaf, bursting with Moroccan spices, is enveloped in a luscious lemon-honey gravy that adds a delightful burst of citrusy sweetness with every bite. Accompanying this flavorful meatloaf is a refreshing and vibrant zucchini couscous, a perfect balance of textures and flavors. Get ready to embark on a culinary adventure that will transport you to the heart of Morocco, leaving you craving for more.

Here are our top 3 tried and tested recipes!

COUSCOUS AND ZUCCHINI



Couscous and Zucchini image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

10 ounces couscous
2 cups boiling water
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
1 zucchini, diced
1 tablespoon green onion, sliced
2 tablespoons mint, sliced thin
Salt

Steps:

  • Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
  • In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
  • Fluff couscous with fork and fold in vegetables.

MOROCCAN-INSPIRED MEATLOAF



Moroccan-Inspired Meatloaf image

The complex flavors in this meatloaf made me love the entree again after years of turning my nose up at something I considered boring, and my girlfriend who never ate meatloaf gobbles it up! Serve with optional pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.

Provided by bstotts

Categories     Meatloaf

Time 2h35m

Yield 12

Number Of Ingredients 25

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large stalk celery, chopped
6 cloves garlic, chopped
1 (3 inch) piece fresh ginger, minced
1 ¼ teaspoons kosher salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon curry powder
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
2 pounds ground lamb
1 pound ground beef
1 ¼ cups dry bread crumbs
¼ cup chopped fresh cilantro
2 large eggs
2 tablespoons chopped fresh mint
1 ½ cups ketchup
¼ medium yellow onion, minced
1 tablespoon pomegranate molasses
1/2 medium chipotle pepper in adobo sauce, minced
1 ½ teaspoons adobo sauce from chipotle peppers
½ teaspoon white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
  • Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
  • Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
  • Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
  • Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
  • Unmold meatloaf onto a large plate. Slice and serve with the sauce.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 20.1 g, Cholesterol 104.8 mg, Fat 20.1 g, Fiber 1.3 g, Protein 22.7 g, SaturatedFat 7.3 g, Sodium 706.2 mg, Sugar 9.6 g

MEATLOAF WITH MOROCCAN SPICES



Meatloaf With Moroccan Spices image

This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut. The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it. The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.

Provided by Kim Severson

Categories     dinner, main course

Time 2h30m

Yield 6 generous servings

Number Of Ingredients 21

2 tablespoons olive oil, more as needed
1 medium onion, diced (about 1 cup)
12 garlic cloves, minced
1 to 2 medium stalks celery, diced (about 1/2 cup)
1 large carrot, diced (about 1/2 cup)
3 inches fresh ginger root, peeled and minced (about 1/3 cup)
2 tablespoons ground cumin
2 tablespoons smoked paprika
1 tablespoon ground coriander
1 tablespoon ground cinnamon
1 teaspoon salt
7 tablespoons tomato paste
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh parsley leaves
2 eggs, lightly beaten
1 cup whole-wheat bread crumbs
2 pounds ground lamb
1/2 cup pine nuts toasted in a 350-degree oven until fragrant and golden brown (about 5 to 7 minutes)
1 cup plain full-fat Greek-style yogurt
3 tablespoons fresh lemon juice (from about 1 lemon)

Steps:

  • Heat oven to 350 degrees. Heat olive oil in a large pan over medium heat, then add the onions. Cook, stirring occasionally, for 5 minutes. Add the garlic and stir for another minute or two. Add the celery, carrots and ginger, and cook for about 5 minutes, adding more olive oil as needed to make sure ingredients are well coated and softening.
  • Add the spices: cumin, smoked paprika, coriander, cinnamon and salt, stirring well to mix. (You can alter spices to your liking, with more or less of those recommended or adding curry powder, nutmeg, allspice, black or cayenne pepper.) Add the tomato paste and cook for another 5 minutes, stirring well and scraping the bottom of the pan with a spatula to ensure the spices don't burn. Once mixture is cooked, remove pan from heat and let cool for about 15 minutes.
  • Meanwhile, combine in a large bowl the fresh herbs (cilantro, mint and parsley) and the eggs and bread crumbs. Add the ground lamb and the cooled mixture. Mix well with clean hands, until all ingredients are blended.
  • Place the mixture into a 9-by-5-inch loaf pan and cover with aluminum foil. Create a water bath by placing the loaf pan into a larger baking pan and filling the larger pan halfway with lukewarm water. (This helps keep the meatloaf moist by keeping the temperature more even during baking.)
  • Put the meatloaf, in the bath, into the oven and cook for about 1 hour 30 minutes. After an hour, check the meatloaf, and remove the foil if you would like a firmer top. Bake until internal temperature reaches 140 degrees. (This is a good time to toast the pine nuts if you're making the sauce.)
  • Remove pans from the oven, lift the loaf pan out of the water bath, and let the meatloaf cool for at least 5 minutes. If there is excessive grease, carefully pour that out and discard it. Serve warm, at room temperature, or cooled, depending on your taste.
  • If you're making the sauce, mix the yogurt, lemon juice and pine nuts together with a spoon, and serve in a small dish on the side.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 29 grams, Carbohydrate 31 grams, Fat 54 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 820 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • To achieve the best flavor, use high-quality ground beef. Look for beef with a fat content of around 80/20, as this will help keep the meatloaf moist and flavorful.
  • Don't overmix the meatloaf mixture. Overmixing can make the meatloaf tough. Mix the ingredients just until they are combined.
  • To prevent the meatloaf from drying out, wrap it in bacon before baking. The bacon will help keep the meatloaf moist and add extra flavor.
  • Make sure to use a meat thermometer to ensure that the meatloaf is cooked to an internal temperature of 165 degrees Fahrenheit. This will help prevent the meatloaf from becoming dry or undercooked.
  • Let the meatloaf rest for at least 10 minutes before slicing and serving. This will help the juices redistribute throughout the meatloaf, resulting in a more flavorful and tender dish.

Conclusion:

Moroccan meatloaf is a delicious and flavorful dish that is perfect for any occasion. With its unique blend of spices and herbs, this meatloaf is sure to be a hit with your family and friends. Serve it with lemon-honey gravy and zucchini couscous for a complete and satisfying meal. This dish is a great way to enjoy the flavors of Morocco. The spices and herbs used in the meatloaf give it a unique and delicious flavor. The lemon-honey gravy and zucchini couscous are also great additions to the dish, adding a bit of sweetness and texture.

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