Moroccan meatloaf with chilli apricot glaze
The best meatloaf recipe
Serves
5 - 6
Prep Time
15 mins
Cook Time
1 hr
Adding lentils or other grains to a meatloaf will easily make half a kilogram of mince go further and no one will ever notice, especially once all the spiced are added and the finished dish is glazed with chilli-spiked apricotes.
Print
ShareIngredients
500g Quality Mark beef mince
1/2 cup lentils
1 onion
finely chopped1 tsp crushed garlic
200g Quality Mark lamb mince
or sausage meat2 Tbsp Moroccan seasoning
1/4 cup chopped dried apricots
1 egg, chicken, white & yolk, raw
lightly beaten1 tsp salt
410g can apricots
1 red chilli
seeds removed and finely chopped1/4 cup fruit jam
3 shallots
sliced1 tsp crushed garlic
1/2 cup olive oil
1/2 tsp coriander seeds
crushed1 Tbsp honey
500g green peas
1 cup chicken stock
Method
Preheat the oven to 190°C.
Cook the lentils in boiling water for 10 minutes, drain well and cool.
Pan-fry the onion and garlic in a dash of oil until softened, then cook.
Add the lentils and the onion mixture into the beef mince, lamb mince or sausage meat, the spice paste or blend, dried apricots, egg and salt
Mould into a a meat loaf shape and place in a large oven-proof lasagne-style dish.
Bake in the preheated oven for 40 minutes.
While the meatloaf is in the oven, simmer the glaze ingredients together until the syrup has reduced by half.
Remove the meatloaf from the oven, pour over the glaze and return the meatloaf to the oven for a further 15-20 minutes.
Rest the meatloaf for 5 minutes before carving and serve with braised peas and a pile of mashed spuds.
Cook the shallots or onion and garlic in the oil in a lidded ovenproof frying-pan over a low heat untill well softened and lightly browned.
Stir in the coriander seeds and honey and, when fragrant, add the peas and stock.
Cover and bake in the oven with the meatloaf for the last 10-15 minutes of cooking time or until the peas are tender.
Season with chopped fresh mint if wished.
