Moroccan Meatloaf with Moroccan Veggies

  • 1 1/2 pounds ground lamb
  • Salt and freshly ground black pepper
  • 1 small onion, peeled
  • 5 cloves garlic, finely chopped
  • 2/3 cup panko bread crumbs
  • 2 tablespoons extra-virgin olive oil ( grape seed will cut the fat down)
  • 1 large egg, beaten
  • 2 lemons, zested and juiced
  • 1/4 cup pitted, very finely chopped green olives
  • 1 tablespoon ground cumin,
  • 1 teaspoon turmeric,
  • 2 pinches ground cinnamon
  • A handful flat-leaf parsley, finely chopped
  • 2 handfuls fresh mint leaves, finely chopped
  • 4 tablespoons butter (margarine for lower calorie)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup honey
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups chicken stock

Preheat the oven to 325 degrees

In a medium bowl, add the meat, 1 small onion, Add finely chopped garlic, panko, extra-virgin olive oil, the egg, the zest and most of the juice of lemons. Mix to combine. Add the olives, spices, a handful of parsley and a handful of mint. Combine well. Form the mixture into 4 individual rolls and bake on a parchment lined sheet pan until golden brown, about 35 to 40 minutes.

Meanwhile, heat 2 tablespoons butter to a medium skillet over medium to medium-high heat, whisk the flour into melted butter, and then add the Worcestershire sauce and chicken stock, the remaining lemon zest and juice, 1/4 cup honey, and salt and pepper, to taste. Slide the meat loaves into the sauce. (If the meat loaves are cold, tent with foil and gently reheat in low simmering sauce.) Once the meat loaves are warm, transfer them to a serving plate and raise the heat to high. As soon as the sauce becomes syrupy after 1 to 2 minutes, drizzle it over meat and serve.

I make Moroccan Veggies to go along with- this can be done with any combo of veggies, think carrots, eggplant, zucchini, squash, onion, potato, tomato.  Saute in olive or grape seed oil, add salt, pepper, cumin, turmeric, paprika, all space and nutmeg to taste.   Add mint and parsley at the end (sprinkle on top)

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