This Middle Eastern twist on the classic meatloaf offers up a huge amount of rustic flavour. With tender Hereford Beef mince, it makes for a rich and delicious Moroccan inspired meal.
800g Hereford Beef mince 50g breadcrumbs 1 onion 2 eggs, beaten 100g pitted green olives 75g dried apricots 75g pistachios, chopped 1 tbsp honey 2 tsp ground cumin 2 tsp ground coriander 1/2 tsp ground cinnamon 1/2 tsp fennel, finely chopped 1/2 tsp chilli flakes 1 tsp salt 1 tsp pepper Zest of 1 lemon Couscous or tabouleh, hummus and salad to serve
1. Pre-heat the oven to 180C/fan 160C/gas 4.
2. Tip the Hereford Beef mice into a large bowl and break it up with a fork. Add the breadcrumbs, onion, eggs, cumin, coriander, cinnamon, chilli flakes, fennel the lemon zest and 1 tbsp of honey, with 1 tsp salt and some pepper. Mix everything together well.
3. Set aside a few of the olives, chopped apricots and pistachios, and mix the rest with the mince.
4. Oil a 900g loaf tin, then press in the mince, rounding the top gently. Slice the olives and press these into the top with the leftover apricots and pistachios to decorate.
5. Drizzle the top of the meatloaf with a little olive oil. Bake for 1 hour 10 minutes on a middle shelf until piping hot in the middle – test with a skewer.
6. Leave to settle for 15 minutes, then lift out the meatloaf and garnish with any extra nuts.
7. Slice thickly then serve up with couscous, your favourite hummus and salad.
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