MOROCCAN QUORN MEATLOAF WITH CREAMY HARISSA DRESSING [VEGETARIAN]
This meat-free Moroccan Quorn Meatloaf with Creamy Harissa Dressing is bursting with wonderful flavours.
Provided by theflexitarian
Categories Entertaining Family Meals Kids' Favourites
Time 1h10m
Number Of Ingredients 28
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
Nutrition Facts : ServingSize 250 g, Calories 169 kcal, Carbohydrate 21 g, Protein 14 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 109 mg, Sodium 279 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 2 g
EASY MEATLOAF RECIPE
Serve this easy meatloaf made with pork, prosciutto and parmesan hot or cold. It's ideal for supper, picnics or to pack in lunchboxes
Provided by Mary Cadogan
Categories Buffet, Lunch, Main course, Supper
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Heat the oven to 190C/fan 170C/gas 5. Put bread in processor and blitz to make crumbs, then tip into a bowl with the pork.
- Tip the onion, garlic and herbs into the food processor and process until finely chopped. Add to the bowl with the parmesan and egg. Finely chop 2 slices of the prosciutto and add to the mix with some salt and pepper. Mix well with a fork or your hands.
- Use the rest of the prosciutto to line a 1.5 litre loaf tin. Spoon in the meatloaf mix and press down well. Flip the overhanging prosciutto over the top, then put the loaf tin into a roasting tray.
- Pour hot water from the kettle into the roasting tray to come halfway up the loaf tin and bake for 1 hr until loaf shrinks from the sides of tin.
- Cool in the tin for 10 mins, then drain off any excess liquid and turn out onto a board. Cut into thick slices and serve warm or cold with salad.
Nutrition Facts : Calories 180 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.63 milligram of sodium
REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)
High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
Provided by SaraFish
Categories Grains
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add salt to water and boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove from fire.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and cheese until mixed.
- Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
- Mix well.
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
- Smooth top with back of spoon.
- Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
- Cool in pan on rack for about 10 minutes.
- Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8
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