Moroccan meatloaf with chilli apricot glaze
The best meatloaf recipe
5 - 6
Serves
15 mins
Prep Time
1 hr
Cook Time
Recipe author
Allyson Gofton
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.
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Ingredients
Beef
500g Quality Mark beef mince
1/2 cup lentils
1 onion
finely chopped
1 tsp crushed garlic
200g Quality Mark lamb mince
or sausage meat
2 Tbsp Moroccan seasoning
1/4 cup chopped dried apricots
1 egg, chicken, white & yolk, raw
lightly beaten
1 tsp salt
Chilli apricot glaze
410g can apricots
1 red chilli
seeds removed and finely chopped
1/4 cup fruit jam
Braised green peas with mint
3 shallots
sliced
1 tsp crushed garlic
1/2 cup olive oil
1/2 tsp coriander seeds
crushed
1 Tbsp honey
500g green peas
1 cup chicken stock
Method
To Make Meatloaf
To Make Glaze
To Braise Green Peas
1
Preheat the oven to 190°C.
2
Cook the lentils in boiling water for 10 minutes, drain well and cool.
3
Pan-fry the onion and garlic in a dash of oil until softened, then cook.
4
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
5
Mould into a a meat loaf shape and place in a large oven-proof lasagne-style dish.
6
Bake in the preheated oven for 40 minutes.
Nutrition Information per Serving (419g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1998kJ (477 kcal)
Protein
35.7g
Total Fat
20.9g
Saturated Fat
6.2g
Carbs
32.5g
Dietary Fibre
g
Sodium
639mg
Iron
6.6mg
Zinc
6.3mg
Vitamin B12
3.1µg
