Moroccan Meat Loaf

Photo: Ryan Benyi; Styling: Gerri Williams
Aromatic spices combine with a make-ahead beef mixture to form Moroccan Meat Loaf. Enjoy the savory-sweet tomato sauce with raisins that's served atop Moroccan Meat Loaf. Serve meatlof with a side of couscous. 

Yield:

Serves: 6

Recipe Time

Prep: 10 Minutes
Cook: 1 Hour, 10 Minutes

Nutritional Information

Calories 241
Fat 12 g
Satfat 5 g
Protein 18 g
Carbohydrate 13 g
Fiber 3 g
Cholesterol 82 mg
Sodium 603 mg

Ingredients

MEAT LOAF:
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon cayenne, optional
1/2 cup low-sodium chicken broth
SAUCE:
1/2 cup low-sodium chicken broth
1 14.5-oz. can diced tomatoes
1/4 cup raisins
Zest of 1 lemon
Salt and pepper

Preparation

1. Preheat oven to 350°F. Mist a 9-by-13-inch pan with cooking spray.

2. Make meat loaf: Place meat mix in a large bowl; add cinnamon, ginger, turmeric, cumin and cayenne, if desired. Mix gently but thoroughly with your fingers. Shape meat into a 5-by-7-inch loaf and transfer to greased pan.

3. Bake loaf 30 minutes; pour 1/2 cup broth into pan. Continue to bake until a meat thermometer inserted into center reads 160°F, 15 to 20 minutes longer. Remove meat loaf to a platter, tent with foil and let rest 10 minutes.

4. Make sauce: Pour broth into a pot; add tomatoes and raisins. Bring to a simmer over medium-high heat. Cook, stirring occasionally, for about 10 minutes. Stir in zest; season with salt and pepper.

5. Slice meat loaf and serve, passing sauce on the side.

Note:

January 2013