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–+ servings

Moroccan Spiced Mini Meatloaves with Apricot Couscous

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Rett Main Course
Kategori Moroccan
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup couscous
  • 1 1/4 cups chicken broth
  • 1/2 cup dried apricots, chopped
  • 2 tbsp olive oil
  • 1/4 cup sliced almonds
  • 2 tbsp chopped fresh parsley

fremgangsmåte
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground beef, onion, garlic, cumin, coriander, cinnamon, breadcrumbs, egg, salt, and pepper. Mix with your hands until the ingredients are evenly distributed.
  • Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
  • Bake for 25 to 30 minutes until the internal temperature reaches 160°F. Remove from the oven and let rest for 5 minutes.
  • While the meatloaves bake, bring the chicken broth and 1 tablespoon of olive oil to a boil in a medium saucepan. Stir in the couscous and chopped apricots, cover, and remove from heat. Let stand for 5 minutes.
  • Fluff the couscous with a fork, then stir in the remaining tablespoon of olive oil, sliced almonds, and parsley.
  • Serve each mini meatloaf with a portion of the apricot couscous on the side.

merknader

Shape the loaves slightly smaller than usual so they freeze and reheat evenly. Let the cooked loaves cool completely before wrapping each one tightly in plastic wrap and storing in a freezer bag for up to two months. Reheat frozen loaves in a 350°F oven for 20 minutes, then make the couscous fresh so the apricots stay plump and the almonds stay crisp.
Course: Main Course
Cuisine: Moroccan
Equipment: Mixing bowl, Baking sheet, Medium saucepan