-
1
Preheat the oven to 325 degrees F.
-
2
In a medium bowl, add the meat, 1 small onion, grated on box grater or with handheld flat grater, directly over mixing bowl.
-
3
Add 2 cloves finely chopped garlic, panko, about 2 tablespoons of the extra-virgin olive oil, the egg, the zest and juice of 1 lemon.
-
4
Mix to combine.
-
5
Add the olives, spices, a handful of parsley and a handful of mint.
-
6
Combine well.
-
7
Form the mixture into 4 individual rolls and bake on a parchment lined sheet pan until golden brown, about 35 to 40 minutes.
-
8
The meat loaves may be made ahead and stored; reheat in pan gravy.
-
9
Heat a medium shallow pot over medium heat, add 2 tablespoons butter and melt, then add the remaining garlic, and combine.
-
10
Stir in the zucchini, season with salt and pepper, to taste, and cook for 5 minutes.
-
11
Add 1 1/2 cups stock to the pan and bring the mixture to a bubble.
-
12
Add 1 1/2 cups of couscous and remaining handful of chopped mint.
-
13
Turn off the heat and cover pan.
-
14
Let stand for 5 minutes, then fluff with a fork.
-
15
Meanwhile, heat 2 tablespoons butter to a medium skillet over medium to medium-high heat.
-
16
Whisk the flour into melted butter, then add the Worcestershire sauce and remaining 1 cup of chicken stock, the remaining lemon zest and juice, 1/4 cup honey, and salt and pepper, to taste.
-
17
Slide the meat loaves into the sauce.
-
18
(If the meat loaves are cold, tent with foil and gently reheat in low simmering sauce.)
-
19
Once the meat loaves are warm, transfer them to a serving plate and raise the heat to high.
-
20
As soon as the sauce becomes syrupy after 1 to 2 minutes, drizzle it over meat and serve with couscous alongside.
