Moroccan Meatloaf with Lemon Honey Gravy and Zucchini Couscous
Rach adds a variety of fresh herbs, lemon, olives and more to create a Moroccan meatloaf to serve tonight or use as part of a make-ahead meal to reheat for later. Diced zucchini added to couscous alongside gives it a fresh touch. Finish with a lemon honey gravy.
- 1 1/2 pounds ground lamb or chicken
- Salt and freshly ground black pepper
- 1 small onion, peeled
- 4 cloves garlic, finely chopped (divided)
- 2/3 cup panko breadcrumbs
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 large egg, beaten
- 2 lemons, zested and juiced (divided)
- 1/4 cup pitted green olives, finely chopped
- 1 tablespoon ground cumin (a scant palmful)
- 1 teaspoon turmeric (1/3 palmful), if using chicken
- 2 pinches ground cinnamon
- A handful of flat leaf parsley, finely chopped
- 2 handfuls fresh mint leaves, finely chopped (divided)
- 4 tablespoons butter (divided)
- 1/2 pound firm zucchini, chopped into small dice
- 2 1/2 cups chicken stock (divided)
- 1 cup couscous
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1/4 cup honey
Pre-heat the oven to 325°F.
In a medium size bowl, add the meat and the onion, grated on box grater or with handheld flat grater directly over mixing bowl. Add two cloves garlic and the panko, about 2 tablespoons EVOO, egg, and the zest and juice of one lemon. Mix to combine. Add the olives, spices, parsley and a handful of mint. Combine well. Form the mixture into four individual rolls and bake on a parchment-lined sheet pan until golden brown, about 35-40 minutes. The meatloaves may be made ahead and stored; reheat in pan gravy.
Heat a medium size shallow pot over medium heat. Add 2 tablespoons butter and melt, then add the remaining garlic and combine. Stir in the zucchini, season with salt and pepper, to taste, and cook for 5 minutes. Add 1 1/2 cups stock to the pan and bring the mixture to a bubble. Add 1 1/2 cups of couscous and remaining handful of chopped mint. Turn off the heat and cover pan. Let stand for 5 minutes, then fluff with a fork.
Meanwhile, heat 2 tablespoons butter to a medium size skillet over medium to medium-high heat. Whisk the flour into the melted butter, then add the Worcestershire sauce and remaining 1 cup of chicken stock, the remaining lemon zest and juice, 1/4 cup honey, and salt and pepper, to taste. Slide the meatloaves into the sauce. (If the meatloaves are cold, tent with foil and gently reheat in low simmering sauce.) Once the meatloaves are warm, transfer them to a serving plate and raise the heat to high. As soon as the sauce becomes syrupy, after 1-2 minutes, drizzle it over the meat and serve with couscous alongside.