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1
Add the olive oil to a skillet over medium heat.
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2
Add in the onion, bell pepper, and garlic; cook for 4-5 minutes, stirring frequently, or until the onion is golden.
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3
Transfer mixture to a bowl; set aside.
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4
Add the tomato sauce, cilantro, cumin, paprika, salt, pepper, and sugar to a medium saucepan over medium heat (this mixture will be refered to as chermoula from this point on) Cook, 4-5 minutes, stirring constantly, or until the tomato sauce begins to bubble.
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5
Remove from heat; add half of the chermoula to the onion-pepper-garlic mixture.
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6
Keep the remainder of the chermoula in the pan and set aside.
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7
In another saucepan, add 1 cup beef broth; bring to a boil.
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8
Add in the couscous; stir once and remove saucepan from heat; cover and let stand for 12-15 minutes or until couscous is tender.
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9
Lightly oil a 6-cup ring mold.
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10
In a large mixing bowl, add the couscous, ground lamb, ground sirloin, onion-pepper-garlic mixture, and eggs.
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11
Mix together using your hands to break up any lumps.
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12
Spoon mixture into the mold; spread evenly with a spatula.
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13
Place mold in a larger baking pan (to catch any juices that may boil over).
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14
Bake at 350 degrees for about 1 hour or until firm.
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15
Take out of the oven and let the meatloaf rest for 10 minutes.
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16
Invert onto a serving platter.
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17
Over medium heat, mix together the remaining chermoula and the remaining beef broth with the crushed bouillon cube and chopped tomatoes.
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18
Cook for 6 minutes or so, stirring frequently, until the sauce thickens.
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19
Spoon the sauce over the meatloaf and serve any extra on the side.
