Modern Meatloaf with Middle Eastern Flavours

  • Prep Time: 15 minutes
  • Cooking Time: 50 minutes, plus standing time
  • Servings: 6–8
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Meatloaf is such a winner with all ages. Add some spices and hey presto: you’ve got a delicious, contemporary meal that won’t break the bank. You could use a pre-prepared Baharat spice mix.

 

Ingredients

  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 apple, grated
  • 1 kg minced beef or lamb
  • 1 egg, lightly beaten
  • 1 cup (70 g) stale breadcrumbs
  • ½ cup (25 g) finely chopped fresh coriander
  • Salt and ground black pepper, to taste
  • 80 g pine nuts or macadamia chips
  • Salad, to serve

 

Baharat spice mix:

  • 2 tablespoons mild paprika
  • 1 tablespoon ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander seeds
  • 2 teaspoons ground cassia
  • 1 teaspoon ground cloves
  • 1 teaspoons ground cardamom seeds

Coriander Sauce

  • 1 cup (280 g) Greek-style natural yoghurt
  • 2 tablespoons mint sauce
  • ¹/³ cup (20 g) finely chopped fresh coriander

Instructions

  1. Preheat the oven to 200°C (180°C fan-forced). Line a 20 cm × 13 cm tin with baking paper.Heat the olive oil in a non-stick frying pan over medium–high heat and cook the onion for 1–2 minutes. Add the garlic and baharat spice mix and cook until the onion and garlic are soft but not brown. Set aside to cool.
  2. In a large bowl, combine the apple, mince, egg, breadcrumbs, coriander, onion mixture, salt and pepper. At this stage you can test the seasoning by frying a little ball of the mixture in the frying pan. Taste and add more salt, pepper or baharat if needed.
  3. Press the mince mixture into the prepared tin and cover with nuts. Bake for about 45 minutes or until cooked through. Remove from the oven and rest for about 10 minutes before turning out. While the meatloaf is resting, combine the sauce ingredients. Cut the meatloaf into thick slices and serve with the coriander sauce and salad.

Notes

To drink: Moroccan spices without too much chilli are fabulous with a cabernet sauvignon, although I find a cabernet sauvignon/merlot to be even softer and more approachable. A sangiovese is another good option, or you could try a medium-bodied premium lager.

Recipe from Just Add Spice by Lyndey Milan & Ian “Herbie” Hemphill.

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