Moroccan Meatloaf Recipe | Tomato Onion Relish
Yum! I'm making this.
This Moroccan meatloaf recipe using our Moroccan style Tomato Onion Relish to add both flavor to the meat and as a condiment on top, replacing ketchup. It's a delicious alternative to your basic meatloaf and works well served alongside our Moroccan couscous recipe.
2.5 lbs of beef mince
2 Tbs Olive Oil
1 Onion diced
1 large stalk of celery diced
2 cloves garlic diced
2 Tbs Ras El Hanout Spice
1 tsp ground cumin
1 tsp ground coriander
6 Tbs Moroccan Tomato Onion Relish (4 Tbs for meatloaf mix, 2 Tbs for topping)
1 tsp salt
1 tsp white pepper
1/4 cup cilantro chopped
few springs of fresh mint chopped
1 1/2 cups panko breadcrumbs
1/4 cup toasted slivered almonds
2 eggs whisked lightly
Preheat oven to 350 degrees F
In a skillet, heat olive oil over medium high heat and cook garlic, onion and celery until onions are translucent. Add spices and cook for a 1-2 minutes, this should form a bit of a paste. Add Moroccan Tomato Onion Relish, cook for another minute or so. Remove from heat and let cool.
In a large mixing bowl, add beef mince. Add bread crumbs, eggs, cooked spice mix, almonds, cilantro and mint. combine.
Press into 9 x 5 loaf pan and top with 2-3 Tablespoons of Moroccan Tomato Relish
Bake for 1 hour. (I have a convection oven, so if you are using a conventional oven you may want to bake for an additional 15 minutes)