Moroccan Meatloaf - Loafing Around Recipe

Name: Moroccan Meatloaf - Loafing Around
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup burghul wheat; 2 teaspoons rice bran or 2 teaspoons 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 tomatoes, medium, sliced

Servings: persons

1/3 cup burghul wheat
2 teaspoons rice bran or 2 teaspoons 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 tomatoes, medium, sliced

1
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.
2
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.
3
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.
4
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.
5
Serve with vegetables and or salad.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup burghul wheat, 2 teaspoons rice bran or 2 teaspoons olive oil, 1 brown onion, finely chopped, 1 tablespoon moroccan mixed spice, and more.

Yes, Moroccan Meatloaf - Loafing Around falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Meatloaf - Loafing Around

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions