Moroccan Meatloaf - Loafing Around Recipe #376365
This is a healthier take on a classic dish. The meat quanity has been reduced and replaced with kumara (sweet potato) and burghul wheat. Low GI and delicious. I used beef mince and the taste was fine. Time to make does not include soaking time for burghul.
by Kiwi Kathy
1¼ hours | 20 min prep
SERVES 4
- 1/3 cup burghul wheat
- 2 teaspoons rice bran or olive oil
- 1 brown onion, finely chopped
- 1 tablespoon moroccan mixed spice
- 1 garlic clove, crushed
- 200 g kumara, peeled and finely grated
- 200 g ground lamb, lean
- 1/3 cup parsley, flat leaf, finely chopped
- 2 tablespoons mint, chopped
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons tomato sauce
- 1 tomato, medium, sliced
- Pre-heat oven to 180 degrees Celsius or 160 degrees C.for fan forced. Grease and line a 19 x 9 cm loaf tin with baking paper.
- Place burghul in a small container and cover with water. Stand at least 30 minutes or until softened. Drain and squeeze burghul to remove excess liquid.
- Heat oil in a medium frypan over a moderate heat. Cook and stir onion for 5 minutes or until soft. Stir in spice mix, garlic and kumara. Cook and stir for 1 minute.
- Combine mince, onion mixture, herbs, sesame seeds and tomato sauce in a large bowl. Spoon mixture into prepared pan, pack firmly and smooth surface. Arrange tomatoe slices over meat surface. Bake for 45 minutes or until firm and cooked. Cool in tin for 10 minutes. Remove to a chopping board and slice to serve.
- Serve with vegetables and or salad.
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5 stars