Prep 1 hr
Cook 1 hr 25 mins
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.
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 (16 ounce) can tomato sauce
- 1⁄2 cup chopped fresh cilantro
- 4 teaspoons ground cumin
- 4 teaspoons sweet Hungarian paprika
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 2 teaspoons sugar
- 1 (14 1/4 ounce) can beef broth, divided
- 3⁄4 cup couscous
- 1 lb ground lamb
- 1 lb ground sirloin
- 2 eggs, beaten
- 1 beef bouillon cube, crushed
- 3 medium tomatoes, peeled,seeded,and coarsely chopped
- 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.