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–+ servings

Moroccan-Spiced Bacon-Wrapped Meatloaf with Couscous and Roasted Carrots

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Rett Main Course
Kategori Moroccan
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground beef
  • 8 slices bacon
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 cup dry couscous
  • 4 carrots, peeled and cut into 1-inch pieces
  • 2 tbsp olive oil
  • Salt and black pepper
  • 2 tbsp chopped fresh cilantro

fremgangsmåte
 

  • Heat the oven to 375°F. Line a baking sheet with parchment paper.
  • In a large bowl, combine the ground beef, onion, garlic, cumin, coriander, cinnamon, egg, breadcrumbs, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly blended.
  • Shape the mixture into a loaf about 8 inches long. Lay the bacon slices over the top and sides, tucking the ends underneath.
  • Place the loaf on the prepared baking sheet. Toss the carrot pieces with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper, then spread them around the loaf.
  • Bake for 45 to 50 minutes until the bacon is crisp and the internal temperature of the meatloaf reaches 160°F.
  • While the meatloaf bakes, bring 1 1/4 cups water and 1/4 tsp salt to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and stir in the remaining 1 tbsp olive oil.
  • Slice the meatloaf and serve with the roasted carrots and couscous. Sprinkle the cilantro over the top.

merknader

Use ground lamb instead of beef if you want a stronger flavor that stands up to the spices. Let the meatloaf rest for five minutes before slicing so the juices stay inside. Leftovers reheat well in a 350°F oven for ten minutes to keep the bacon crisp.
Course: Main Course
Cuisine: Moroccan
Equipment: Mixing bowl, baking sheet, saucepan