Couscous Meatloaf Chermoula

Total Time: 2 hrs 25 mins Preparation Time: 1 hr Cook Time: 1 hr 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 add the olive oil to a skillet over medium heat.
• 2 add in the onion, bell pepper, and garlic; cook for 4-5 minutes, stirring frequently, or until the onion is golden.
• 3 transfer mixture to a bowl; set aside.
• 4 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.
• 5 remove from heat; add half of the chermoula to the onion-pepper-garlic mixture.
• 6 keep the remainder of the chermoula in the pan and set aside.
• 7 in another saucepan, add 1 cup beef broth; bring to a boil.
• 8 add in the couscous; stir once and remove saucepan from heat; cover and let stand for 12-15 minutes or until couscous is tender.
• 9 lightly oil a 6-cup ring mold.
• 10 in a large mixing bowl, add the couscous, ground lamb, ground sirloin, onion-pepper-garlic mixture, and eggs.
• 11 mix together using your hands to break up any lumps.
• 12 spoon mixture into the mold; spread evenly with a spatula.
• 13 place mold in a larger baking pan (to catch any juices that may boil over).
• 14 bake at 350 degrees for about 1 hour or until firm.
• 15 take out of the oven and let the meatloaf rest for 10 minutes.
• 16 invert a serving platter.
• 17 over medium heat, mix together the remaining chermoula and the remaining beef broth with the crushed bouillon cube and chopped tomatoes.
• 18 cook for 6 minutes or so, stirring frequently, until the sauce thickens.
• 19 spoon the sauce over the meatloaf and serve any extra on the side.