top of page

Moroccan Meatloaf

YIELD: 4 servings


  • 1 1/2 cups raisins

  • 1 small red onion, chopped

  • 1/2 cup couscous, uncooked

  • 1 teaspoon salt

  • 1 teaspoon curry powder

  • 1 teaspoon ground cinnamon

  • 1 pound ground turkey

  • 1 egg, lightly beaten

  • 1 pint grape tomatoes

  • 1/4 cup water


  1. Preheat oven to 425 degrees F.

  2. In a large mixing bowl combine 1 cup of the raisins, half of the onion, the couscous, salt, curry powder, and 1/2 teaspoon of the cinnamon. Pour 3/4 cup boiling water over mixture; cover. Let stand for 2 minutes. Add turkey and egg; mix well. Pat mixture into a foil-lined greased 8x8x2-inch baking pan.

  3. Bake in the top third of oven for about 20 minutes or until cooked through (165 degrees F).

  4. Meanwhile for chutney, in a saucepan combine the remaining 1/2 cup raisins, remaining half of onion, remaining cinnamon, the tomatoes, and 1/4 cup water. Cook, covered, over medium-high heat until tomatoes pop.

  5. Lift meat loaf from pan with foil. Cut into slices and serve with tomato chutney.

5 views0 comments

Recent Posts

See All


bottom of page