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Moroccan Meat Loaf

Moroccan Meat Loaf

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  • Makes: 4 servings
  • Start to Finish 35 mins
  • Bake 20 mins

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Ingredients

  • 1 1/2 cups raisins
  • 1 small red onion, chopped
  • 1/2 cup couscous, uncooked
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 teaspoon ground cinnamon
  • 1 pound ground turkey
  • 1 egg, lightly beaten
  • 1 pint grape tomatoes
  • 1/4 cup water

Directions

  1. Preheat oven to 425 degrees F. In a large mixing bowl combine 1 cup of the raisins, half of the onion, the couscous, salt, curry powder, and 1/2 teaspoon of the cinnamon. Pour 3/4 cup boiling water over mixture; cover. Let stand for 2 minutes. Add turkey and egg; mix well. Pat mixture into a foil-lined greased 8x8x2-inch baking pan. Bake in the top third of oven for about 20 minutes or until cooked through (165 degrees F).
  2. Meanwhile for chutney, in a saucepan combine the remaining 1/2 cup raisins, remaining half of onion, remaining cinnamon, the tomatoes, and 1/4 cup water. Cook, covered, over medium-high heat until tomatoes pop. Lift meat loaf from pan with foil. Cut into slices and serve with tomato chutney.

Nutrition Facts

(Moroccan Meat Loaf)

Servings Per Recipe 4, chol. (mg) 142, Niacin (mg) 6, Fat, total (g) 11, Riboflavin (mg) 0, carb. (g) 73, Thiamin (mg) 0, pro. (g) 27, vit. C (mg) 14, cal. (kcal) 487, vit. A (IU) 826, Potassium (mg) 1031, sodium (mg) 721, iron (mg) 3, Trans fatty acid (g) 0, sugar (g) 40, fiber (g) 5, calcium (mg) 81, Polyunsaturated fat (g) 3, Cobalamin (Vit. B12) (µg) 1, Monounsaturated fat (g) 4, Folate (µg) 40, sat. fat (g) 3, Pyridoxine (Vit. B6) (mg) 1

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