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Moroccan Meatloaf with Chilli Apricot Glaze

The Best Meatloaf Recipe with Plenty of Spices

5 - 6

Serves

15 mins

Prep Time

1 hrs

Cook Time

Allyson Gofton

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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High Iron

Low Sodium

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Beef,

Casserole/Slow,

Dinner,

Ingredients

Beef

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500g Quality Mark beef mince

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1/2 cup lentils

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1 onion

finely chopped

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1 tsp garlic paste

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200g Quality Mark lamb mince

or sausage meat

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2 tbsp Moroccan seasoning

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1/4 cup chopped dried apricots

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1 egg, chicken, white & yolk, raw

lightly beaten

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1 tsp salt

Chilli apricot glaze

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410g can apricots

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1 red chilli

seeds removed and finely chopped

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1/4 cup fruit jam

Braised green peas with mint

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3 shallots

sliced

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1 tsp garlic paste

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1/2 cup olive oil

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1/2 tsp coriander seeds

crushed

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1 tbsp honey

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500g green peas

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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.

More info

Nutrition Information per Serving (419g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1998 (477)kJ

Protein

35.7g

Total Fat

20.9g

Saturated Fat

6.2g

Carbs

32.5g

Sugars

24.3g

Sodium

639mg

Iron*

6.6mg

* Percentage of recommended daily intake (Aust/NZ)

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