Archive | January 2nd, 2013

Give Your Meat Loaf a Little Added Moroccan Seasoning

Give Your Meat Loaf a Little Added Moroccan Seasoning

Moroccan Meat Loaf

I had never made meat loaf. It was more a dish to order at restaurants that specialize in home cooking than something to try myself. But Melissa d’Arabian’s recipe for Moroccan Meat Loaf in “10 Dollar Dinners: 140 Recipes and Tips to Elevate Simple, Fresh Meals Any Night of the Week” (Clarkson Potter, $24.99) made me want to give it a try from the moment I opened the cookbook. It was likely the addition of fresh ginger in the meat and lemon juice in the sauce that sold me on it.

As d’Arabian describes it, “I take inspiration form North Africa to give this all-American dish an exotic twist. This is as delicious served with classic mashed potatoes as it is with couscous. To get a perfect meat loaf shape and yummy glazed sides, I use a loaf pan to shape the meat loaf and then invert it out of the pan and onto a baking sheet to cook it.”

Also, baking it on aluminum foil gives you an easy way to wrap up any leftovers.

The meat loaf was enjoyable, but it was slightly on the sweet side, because of the inclusion of ketchup and brown sugar. The next time I make it, I might use harissa in the sauce or in the meat, upping the heat level quite a bit. Either way, it’s an easy recipe to make and should please your whole family.

Moroccan Meat Loaf

1/4 cup ketchup
Zest and juice of 1 lemon
1 garlic clove, finely minced
1 tablespoon (packed) light brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon

Meat loaf:
2 large eggs
1/4 cup ketchup
1/3 cup finely chopped fresh cilantro leaves
1 (2-inch) piece fresh ginger, peeled and minced
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2/3 cup finely ground rolled oats or bread crumbs
1 1/2 pounds 80 percent lean ground beef

You can wrap leftovers in the aluminum foil.

To make the glaze: Whisk together the ketchup, lemon zest and juice, garlic, sugar, red pepper flakes, and cinnamon in a small bowl. Set aside

Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil and set aside.

To make the meat loaf: In a large bowl, whisk together the eggs, ketchup, cilantro, ginger, cumin, cinnamon, salt and pepper. Att eh oats and stir to combine, then add the ground beef, breaking it up into small pieces as you add it to the bowl, and stir with a wooden spoon (or your hands) until well combined.

Line a 9-by-5-inch loaf pan with two long sheets of plastic wrap so the whole pan is covered and you have long plastic handles (this makes it easier to get the loaf out of the pan). Pat the meat mixture into the prepared loaf pan and then flip it upside down onto the prepared baking sheet. Pull off the loaf pan and remove the plastic wrap. Brush some glaze over the meat loaf (be sure to get the ends and sides). Bake in the oven untilt he internal temperature reads 160 degrees and the meat loaf is cooked through (it will be pinkish from the ketchup), 45 minutes to 1 hour, brushing with more glaze halfway through. Turn the broiler to high and brown the top until sizzling, 1 to 2 minutes. Let the meat loaf rest for 10 minutes before slicing and serving.

Makes 6 servings.

From “10 Dollar Dinners:

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