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  • Moroccan Meatloaf with Lemon Honey Gravy and Zucchini Couscous

Moroccan Meatloaf with Lemon Honey Gravy and Zucchini Couscous

Photo: Moroccan Meatloaf with Lemon Honey Gravy and Zucchini Couscous

TOTAL TIME: 1 hr 30 min
Prep: 30 min
Inactive Prep: 5 min
Cook: 55 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 1/2 pounds ground lamb or chicken
  • Salt and freshly ground black pepper
  • 1 small onion, peeled
  • 4 cloves garlic, finely chopped
  • 2/3 cup panko bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 1 large egg, beaten
  • 2 lemons, zested and juiced
  • 1/4 cup pitted, finely chopped green olives
  • 1 tablespoon ground cumin, a scant palmful
  • 1 teaspoon turmeric, 1/3 palmful (for chicken only)
  • 2 pinches ground cinnamon
  • A handful flat-leaf parsley, finely chopped
  • 2 handfuls fresh mint leaves, finely chopped
  • 4 tablespoons butter
  • 1/2 pound firm zucchini, chopped into small dice
  • 2 1/2 cups chicken stock
  • 1 cup couscous
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup honey
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Directions

Preheat the oven to 325 degrees F.

In a medium bowl, add the meat, 1 small onion, grated on box grater or with handheld flat grater, directly over mixing bowl. Add 2 cloves finely chopped garlic, panko, about 2 tablespoons of the extra-virgin olive oil, the egg, the zest and juice of 1 lemon. Mix to combine. Add the olives, spices, a handful of parsley and a handful of mint. Combine well. Form the mixture into 4 individual rolls and bake on a parchment lined sheet pan until golden brown, about 35 to 40 minutes. The meat loaves may be made ahead and stored; reheat in pan gravy.

Heat a medium shallow pot over medium heat, add 2 tablespoons butter and melt, then add the remaining garlic, and combine. Stir in the zucchini, season with salt and pepper, to taste, and cook for 5 minutes. Add 1 1/2 cups stock to the pan and bring the mixture to a bubble. Add 1 1/2 cups of couscous and remaining handful of chopped mint. Turn off the heat and cover pan. Let stand for 5 minutes, then fluff with a fork.

Meanwhile, heat 2 tablespoons butter to a medium skillet over medium to medium-high heat. Whisk the flour into melted butter, then add the Worcestershire sauce and remaining 1 cup of chicken stock, the remaining lemon zest and juice, 1/4 cup honey, and salt and pepper, to taste. Slide the meat loaves into the sauce. (If the meat loaves are cold, tent with foil and gently reheat in low simmering sauce.) Once the meat loaves are warm, transfer them to a serving plate and raise the heat to high. As soon as the sauce becomes syrupy after 1 to 2 minutes, drizzle it over meat and serve with couscous alongside.

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3

Newest Ratings and Reviews

Read all 2 reviews

  • on January 04, 2013

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    These were pretty good; better the 2nd day. I used ground chicken and made them into patties for a burger-type meal, which I served open-faced on mini pitas with lettuce, tomato, and hummus. I skipped the gravy but I was still happy with the moisture in the meat. I used very little salt because I figured the olives would be enough, however if I make them again, I'd probably add 1.5 tsp. As for the couscous, I sauteed the garlic and zucchini separately and added them to a box of NearEast olive oil & garlic couscous because I had it on hand. Overall, we liked it.

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  • on March 18, 2012

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    I made this, the meatloaf was good, however I think I put too much lemon in it for my taste. My daugher and husband who are my worst critics enjoyed the meal. I did not use couscous, because I did not have enough. I used brown rice, I melted butter & garlic in a sauce pan, then put the zucchini in and let it cook for 5 minutes. I then transferred that to a rice cooker and used the stock (instead of water to cook with the rice. I stirred it all together and it was delicious. I will try this meal again. I am not a big fan of Morrocan food (I don't like cumin so I just put 1/2 a tablespoon instead of a full tablespoon.

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