Moroccan Meatloaf

Name: Moroccan Meatloaf
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 0.333 cup burghul wheat; 2 tsp rice bran; 1 brown onion; 1 tbsp moroccan mixed spice; 1 garlic clove; 200 g kumara; 200 g ground lamb; 0.333 cup parsley; 2 tbsp mint; 2 tbsp sesame seeds; 2 tbsp tomato sauce; 1 tomatoes

Lamb, burghul wheat and rice bran come together in this dish, fragrant with clove and baked in the oven. It comes to the table with vegetables or salad.

1 hr 5 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
Pre-heat oven to 180 degrees Celsius or 160 degrees C.for fan forced. Grease and line a 19 x 9 cm loaf tin with baking paper.
2
Place burghul in a small container and cover with water. Stand at least 30 minutes or until softened. Drain and squeeze burghul to remove excess liquid.
30 min
3
Heat oil in a medium frypan over a moderate heat. Cook and stir onion for 5 minutes or until soft. Stir in spice mix, garlic and kumara. Cook and stir for 1 minute.
4
Combine mince, onion mixture, herbs, sesame seeds and tomato sauce in a large bowl. Spoon mixture into prepared pan, pack firmly and smooth surface. Arrange tomatoe slices over meat surface. Bake for 45 minutes or until firm and cooked. Cool in tin for 10 minutes. Remove to a chopping board and slice to serve. Serve with vegetables and or salad.