Moroccan Meatloaf

Moroccan seasonings are featured in this fantastic meatloaf with exotic flavors. To carry out the theme, serve a side dish of Couscous and Pine Nuts and a colorful garnish of citrus fruit.


Cooking Methodbaking



Total Timeunder 2 hours

One Pot MealYes

Recipe Coursemain course

Dietary Considerationpeanut free, soy free


Moodblue, tired

Taste and Texturemeaty, savory, spiced


  • 1 pound ground turkey or chicken
  • ½ pound ground lamb
  • ½ cup chopped green bell pepper
  • ½ cup chopped zucchini, drained and patted dry with a paper towel
  • 2 garlic cloves, minced
  • ¼ cup chopped green onions (including some tender green tops), sliced
  • 1 cup dried whole wheat bread crumbs
  • ¼ cup fresh orange juice
  • 1 large egg, lightly beaten
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • ½ teaspoon paprika
  • ¼ teaspoon fennel seeds
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ orange, peeled and sliced
  • ½ lemon, peeled and sliced
  • Mint leaves for garnish


  1. Preheat the oven to 350°F. In a large bowl, combine all the ingredients except the orange and lemon slices and mint leaves, and mix well. Turn the mixture into a lightly sprayed or oiled 9-by-5-inch loaf pan and gently pat down. Bake until the loaf is firm and the top is lightly browned, about 45 minutes. Lay the orange and lemon slices alternately on top of the loaf, overlapping slightly and bake until the fruit slices are warmed and juicy, about 15 minutes longer. Let stand in the pan for 5 to 10 minutes before serving. Remove the loaf from the pan and slice to serve. Garnish with the mint leaves.


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