MOROCCAN INSPIRED MEATLOAF

MOROCCAN INSPIRED MEATLOAF
Preheat the oven 180°C.
Gently saute the following ingredients in butter or olive oil until just soft (do not brown):
1 medium red pepper, finely chopped
1 medium red onion, finely chopped
1 medium stalk celery, finely chopped
1 medium carrot, finely grated
2 teaspoons crushed garlic

Gently mix together the following ingredients in a big bowl (do not overmix! Just enough to incorporate ingredients):
± 600 g beef mince (lamb or pork can be used or half and half of meat choice)
1 teaspoon salt
½ teaspoon ginger powder
1 teaspoon cumin powder
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 ½ teaspoon ground cardamom
½ teaspoon ground black pepper
1 teaspoon medium curry powder
2 tablespoons Worcester sauce
6 tablespoons tomato sauce
1 tablespoon chutney
½ cup raisin cake mix
2 eggs
I cup stale breadcrumbs soaked with ½ cup milk (approx 15 min soaking time)
1 big handful finely chopped parsley
slightly cooled sautéed veggies

Mix together below ingredients for brown sugar topping
3 tablespoons brown sugar
1 teaspoon mild mustard
⅓ cup tomato sauce

Lightly grease a loaf pan and place mixture in pan .
Do not compact mixture too much as it will be dense.
Top meatloaf with the brown sugar sauce and bake for 1 to 1 ¼ hours, or until the internal temperature is 70°C and the meat loaf is cooked through.
(A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.)
Once baked leave meatloaf to rest for at least 10 minutes before cutting if serving hot.

Serve with couscous. Sprinkle with flaked almonds and serve plain yogurt with chopped mint salt and pepper separately.

Recipe and photo: Nita Spies‎