Okay, so this meatloaf is not really an Arabic meatloaf. I have yet to see a Middle Eastern person to make a meatloaf. However, I love the flavours of the Arabic kitchen, and I love meatloaf. Besides, meatloaf is basically one giant meatball, and every cuisine has that. So, by combining the best of both worlds, I came up with this flavourful, tasty dish.
It incorporates Ras el Hanout, which is an Arabic spice blend that varies in different region. Among others it might include cumin, coriander, cinnamon, cardamom, paprika. In my case even dried rose buds. It is a beautiful mixture of flavours and colours.
Basically, if you like meatballs, and are familiar with the concept of meatloafs, I highly recommend this recipe. It just offers something other than your basic recipe.
After mixing all ingredients, the mixture should look like the one in the photo. Firm, yet still juicy.
By pouring the honey over the meatloaf, a crisp and sweet top will be created, which is in perfect contrast with the juicy inside of the loaf.
Doesn’t that look scrumptious?
While the outside is firm and crispy, on the inside you’ll find juicy, tasty meat.
I like it best served with this Bulgursalad. You could also serve it with just a ciabatta, or pitta bread. Or with roasted potatoes. The possibilities are endless!
Arabic Meatloaf
Ingredients
- 1 onion
- 1 garlic clove
- 500 grams (1lb and 2oz) ground beef, pork or a combination thereof
- 1 egg
- 20-30 grams(3/4 to 1 oz) of breadcrumbs
- 1 tbsp honey
- 1 tbsp Ras el hanout
- 6 cherry tomatoes
- Fresh parsley
- Olive oil
Used kitchen appliances
- Bread or cake tin
- Cooking pan
- Mixing bowl
Preparation
- Preheat the oven to 200°C or 400F. Grease a bread tin or cake tin. It could help you to also line the tin with same baking foil, so it is easier to get the meatloaf out. Not necessary though.
- Finely slice the onion and garlic. Heat a pan with a slug of olive oil in it on medium heat. Once the olive oil starts to warm up, add the onion and the garlic and bake for about 3-5 minutes, until they start glimmering. Remove the pan from the heat, and set aside to cool.
- In a mixing bowl, add the minced meat, the egg, the breadcrumbs, the honey, and the ras el hanout. Proceed to add the garlic and the onion. Now start mixing all the ingredients together. (If you’re just as impatient as me, and want to add the onion and garlic while hot, please be careful, it can hurt. Also, use just one hand! Otherwise you’ll just keep on washing your hands, or make everything you touch dirty.) Check to see if the mixture sticks together and if you can form it into one tight ball. If not, add some more breadcrumbs (with your clean hand!). If so, put the mixture in the tin.
- Halve the cherry tomatoes, and place them seed-side up on the meatloaf. Sprinkle over some honey to your liking. Bake in the middle of the oven for 30-40 minutes, until it is firm and fully cooked. After it’s done cooking, sprinkle over chopped parsley, and serve!
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By pouring the honey over the meatloaf, a crisp and sweet top will be created, which is in perfect contrast with the juicy inside of the loaf.
Doesn’t that look scrumptious?
While the outside is firm and crispy, on the inside you’ll find juicy, tasty meat.
I like it best served with this Bulgursalad. You could also serve it with just a ciabatta, or pitta bread. Or with roasted potatoes. The possibilities are endless!
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