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Moroccan Meatloaf Loafing Around

this is a healthier take on a classic dish. the meat quanity has been reduced and replaced with kumara (sweet potato) and burghul wheat. low gi and delicious. i used beef mince and the taste was fine. time to make does not include soaking time for burghul.

complex12 ingredients17 preparation steps
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Ingredients

  • wheat
  • rice bran
  • brown onion
  • mixed spice
  • garlic clove
  • kumara
  • ground lamb
  • parsley
  • mint
  • sesame seeds
  • tomato sauce
  • tomatoes

Preparation

  1. 1pre-heat oven to 180 degrees celsius or 160 degrees c
  2. 2for fan forced
  3. 3grease and line a 19 x 9 cm loaf tin with baking paper
  4. 4place burghul in a small container and cover with water
  5. 5stand at least 30 minutes or until softened
  6. 6drain and squeeze burghul to remove excess liquid
  7. 7heat oil in a medium frypan over a moderate heat
  8. 8cook and stir onion for 5 minutes or until soft
  9. 9stir in spice mix , garlic and kumara
  10. 10cook and stir for 1 minute
  11. 11combine mince , onion mixture , herbs , sesame seeds and tomato sauce in a large bowl
  12. 12spoon mixture into prepared pan , pack firmly and smooth surface
  13. 13arrange tomatoe slices over meat surface
  14. 14bake for 45 minutes or until firm and cooked
  15. 15cool in tin for 10 minutes
  16. 16remove to a chopping board and slice to serve
  17. 17serve with vegetables and or salad