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
Cost per Serving: $1.08
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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 241
  • Fat: 12g
  • Saturated fat: 5g
  • Protein: 18g
  • Carbohydrate: 13g
  • Fiber: 3g
  • Cholesterol: 82mg
  • Sodium: 603mg

Ingredients

  • MEAT LOAF:
  • 1/2 portion Master Meat Mix (about 1 lb. 11 oz.)
  • 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. 1. Preheat oven to 350°F. Mist a 9-by-13-inch pan with cooking spray.
  2. 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. 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. 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. 5. Slice meat loaf and serve, passing sauce on the side.
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