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.
Rate this recipe
Share
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)
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
