Moroccan Meatloaf

If you haven’t tried it yet, wait no longer and make a batch of Smitten Kitchen‘s Carrot Salad with Harissa, Feta and Mint. It is DELICIOUS and you will want to eat the entire batch:

I made it for our Veggie Snacks one week, and Mr. Batch and I liked it so much, that I redesigned it a bit, and incorporated it into this recipe:

Moroccan Meatloaf — a redesign of Smitten Kitchen‘s Carrot Salad with Harissa, Feta and Mint

Serves 5

  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • 3/4 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds

Heat olive oil in a large saute pan over medium heat and add garlic and spices. Stir frequently and cook for about 3 minutes, until you begin to smell the seeds and spice toasting. Give thanks for your nose and sense of smell. 🙂

  • 3/4 teaspoon harissa (I bought mine at Trader Joe’s)
  • 3 tablespoons lemon juice

Add harissa and lemon juice to pan, and stir to combine. Cook for about 1 minute more on low heat, stirring frequently.

  • 1/2 pound carrots, peeled and grated on a box grater (or in a food processor)
  • 1/2 teaspoon salt

Add to saute pan, stir to combine, and cook on low for about 5 minutes, stirring periodically. You want the carrots to expel their natural water content, so as not to make the meatloaf “water-y” as it cooks.

Allow cooked carrot-mixture to cool.

  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 3 green onions, sliced
  • One 6-oz. container of crumbled feta
  • 1 pound of ground beef (or ground lamb, or a combination of the two)
  • 1/2 teaspoon salt
  • several grind of freshly cracked pepper

Combine these ingredients in a large bowl, and add cooked carrot-mixture. Shape into a meatloaf and bake at 350-F for 20 minutes. After 20 minutes, cut into meatloaf to make sure it is cooked throughout.

I ate this with boiled potatoes, roasted baby zucchini, roasted onions and steamed broccolini.  I kept 2 portions of the meatloaf refrigerated, and then froze the other 3 portions to thaw as I was ready for them:

To keep the dish vegetarian, you don’t need to cook the carrots, but you certainly could. I cooked 1/2 cup of dry quinoa and 3/4 cup brown rice, separately. Then combined the cooked grains, and added the rest of the ingredients above (minus the meat, of course) and got five very generous 1-cup portions for Mr. Batch’s lunches this week:

If you leave the feta out of each version, they become #dairy-free, and the meatloaf becomes #paleo.

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