Couscous Meatloaf Chermoula

Time

Prep 60 min · Cook 85 min · 145 min total

Difficulty

medium

1. 1

   Add the olive oil to a skillet over medium heat. Add in the onion, bell pepper, and garlic; cook for 4-5 minutes, stirring frequently, or until the onion is golden.

   5 min
2. 2

   Transfer mixture to a bowl; set aside. Add the tomato sauce, cilantro, cumin, paprika, salt, pepper, and sugar to a medium saucepan over medium heat (this mixture will be refered to as chermoula from this point on) Cook, 4-5 minutes, stirring constantly, or until the tomato sauce begins to bubble.

   5 min
3. 3

   Remove from heat; add half of the chermoula to the onion-pepper-garlic mixture. Keep the remainder of the chermoula in the pan and set aside.

4. 4

   In another saucepan, add 1 cup beef broth; bring to a boil. Add in the couscous; stir once and remove saucepan from heat; cover and let stand for 12-15 minutes or until couscous is tender.

   15 min
5. 5

   Lightly oil a 6-cup ring mold. In a large mixing bowl, add the couscous, ground lamb, ground sirloin, onion-pepper-garlic mixture, and eggs.

6. 6

   Mix together using your hands to break up any lumps. Spoon mixture into the mold; spread evenly with a spatula.

7. 7

   Place mold in a larger baking pan (to catch any juices that may boil over). Bake at 350 degrees for about 1 hour or until firm.

   60 min
8. 8

   Take out of the oven and let the meatloaf rest for 10 minutes. Invert onto a serving platter.

   10 min
9. 9

   Over medium heat, mix together the remaining chermoula and the remaining beef broth with the crushed bouillon cube and chopped tomatoes.

10. 10

    Cook for 6 minutes or so, stirring frequently, until the sauce thickens. Spoon the sauce over the meatloaf and serve any extra on the side.

    6 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.