This recipe is from Kitty Morse. I usually find her recipes have a long list of hard to find ingredients and are too complicated for me. This one does have a lot of steps but it is so delicious. I have to make sure that I have plenty of time whenever I want to make this.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Add the olive oil to a skillet over medium heat.
- Add in the onion, bell pepper, and garlic; cook for 4-5 minutes, stirring frequently, or until the onion is golden.
- Transfer mixture to a bowl; set aside.
- Add the tomato sauce, cilantro, cumin, paprika, salt, pepper, and sugar to a medium saucepan over medium heat (this mixture will be refered to as chermoula from this point on) Cook, 4-5 minutes, stirring constantly, or until the tomato sauce begins to bubble.
- Remove from heat; add half of the chermoula to the onion-pepper-garlic mixture.
- Keep the remainder of the chermoula in the pan and set aside.
- In another saucepan, add 1 cup beef broth; bring to a boil.
- Add in the couscous; stir once and remove saucepan from heat; cover and let stand for 12-15 minutes or until couscous is tender.
- Lightly oil a 6-cup ring mold.
- In a large mixing bowl, add the couscous, ground lamb, ground sirloin, onion-pepper-garlic mixture, and eggs.
- Mix together using your hands to break up any lumps.
- Spoon mixture into the mold; spread evenly with a spatula.
- Place mold in a larger baking pan (to catch any juices that may boil over).
- Bake at 350 degrees for about 1 hour or until firm.
- Take out of the oven and let the meatloaf rest for 10 minutes.
- Invert onto a serving platter.
- Over medium heat, mix together the remaining chermoula and the remaining beef broth with the crushed bouillon cube and chopped tomatoes.
- Cook for 6 minutes or so, stirring frequently, until the sauce thickens.
- Spoon the sauce over the meatloaf and serve any extra on the side.
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Ami Lion
[email protected]This dish is perfect for a weeknight meal.
Sami Ansari
[email protected]I've made this recipe several times and it's always a hit!
Ehsan Vai
[email protected]This recipe is a great way to use up leftover couscous.
Michale Franklin
[email protected]The chermoula sauce was a bit too salty for my taste.
Hina Baloch
[email protected]I'm not a huge fan of couscous, but I really enjoyed it in this dish.
MD Shahabuddin Talukder
[email protected]This recipe was a bit time-consuming, but it was worth it in the end.
Juliet Washika
[email protected]I followed the recipe exactly and my meatloaf came out perfectly! It was so flavorful and juicy.
Purity Kagwiria
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it.
Elizabeth Corkins
[email protected]My meatloaf didn't turn out as moist as I would have liked, but the flavors were still great.
Nompumelelo Twalo
[email protected]I substituted ground turkey for the ground beef and it turned out great!
Bukurije ensar
[email protected]This recipe was easy to follow and the results were delicious! The couscous was perfectly fluffy and the meatloaf was moist and flavorful.
Sahara Coon
[email protected]The chermoula sauce was amazing! I used it on grilled chicken and it was a huge hit.
Kiran Khan
[email protected]This couscous meatloaf with chermoula sauce was a hit with my family! The chermoula sauce was especially flavorful and complemented the meatloaf perfectly. I will definitely be making this dish again.