Moroccan Quorn Meatloaf With Creamy Harissa Dressing Vegetarian Food

MEATLOAF WITH MOROCCAN SPICES

Steps:

• Heat oven to 350 degrees. Heat olive oil in a large pan over medium heat, then add the onions. Cook, stirring occasionally, for 5 minutes. Add the garlic and stir for another minute or two. Add the celery, carrots and ginger, and cook for about 5 minutes, adding more olive oil as needed to make sure ingredients are well coated and softening.
• Add the spices: cumin, smoked paprika, coriander, cinnamon and salt, stirring well to mix. (You can alter spices to your liking, with more or less of those recommended or adding curry powder, nutmeg, allspice, black or cayenne pepper.) Add the tomato paste and cook for another 5 minutes, stirring well and scraping the bottom of the pan with a spatula to ensure the spices don't burn. Once mixture is cooked, remove pan from heat and let cool for about 15 minutes.
• Meanwhile, combine in a large bowl the fresh herbs (cilantro, mint and parsley) and the eggs and bread crumbs. Add the ground lamb and the cooled mixture. Mix well with clean hands, until all ingredients are blended.
• Place the mixture into a 9-by-5-inch loaf pan and cover with aluminum foil. Create a water bath by placing the loaf pan into a larger baking pan and filling the larger pan halfway with lukewarm water. (This helps keep the meatloaf moist by keeping the temperature more even during baking.)
• Put the meatloaf, in the bath, into the oven and cook for about 1 hour 30 minutes. After an hour, check the meatloaf, and remove the foil if you would like a firmer top. Bake until internal temperature reaches 140 degrees. (This is a good time to toast the pine nuts if you're making the sauce.)
• Remove pans from the oven, lift the loaf pan out of the water bath, and let the meatloaf cool for at least 5 minutes. If there is excessive grease, carefully pour that out and discard it. Serve warm, at room temperature, or cooled, depending on your taste.
• If you're making the sauce, mix the yogurt, lemon juice and pine nuts together with a spoon, and serve in a small dish on the side.

MOROCCAN QUORN MEATLOAF WITH CREAMY HARISSA DRESSING [VEGETARIAN]

Steps:

• Heat some olive oil in a large casserole.
• Add the finely chopped onion and 3 crushed garlic cloves. Add the ginger, tomato paste, cinnamon, cumin, ground coriander, paprika, turmeric, shredded carrot and finely diced celery stalk. Fry gently until soft.
• Preheat the oven 200°C / 400°F / Gas mark 5. Line a 2lb / 900g / 24 x 14cm loaf tin with baking paper.
• Add the Quorn mince to the casserole along with the vegetable stock, chopped pistachios, raisins, breadcrumbs, harissa and lemon zest. Mix well. Remove from heat.
• Mix in the beaten eggs. Blend well. Add the chopped mint, chopped coriander, lemon juice. Season to taste.
• Pour the mixture into the loaf tin. Make the top even using a spatula.
• Cook in the oven for 40 mins. Check it at around 30 mins and cover loosely with some foil if the top is too brown.
• In the meantime make the harissa dressing. Mix together yoghurt, 1 crushed garlic clove, 2 Tbsp chopped coriander, 1 tsp harissa paste (to taste) and 1 lemon juice. Season to taste.
• Once cooked leave the meatloaf to cool in the tin for 10 mins.
• Serve hot, cold or at room te

MOROCCAN-INSPIRED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
• Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
• Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
• Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
• Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
• Unmold meatloaf onto a large plate. Slice and serve with the sauce.