Going Moroccan Tonight!

Tonight's dinner was inspired by Rachael Ray's Moroccan Meatloaves from her new show Week in a Day. I've watched the show a few times but couldn't really get into it. I guess I love cooking every night so I don't need to spend a day prepping for the rest of the week! She does have some great recipes on the show though and you don't need to make them ahead of time. These lamb meatloaves came out great and of course, I had to put my own spin on them. So here's my version of Moroccan Meatloaves.

Ingredients:


Meatloaf:
1/2 lb ground lamb
Salt and freshly ground black pepper
1/4 onion, diced
1 tsp garlic, minced
1/4 c panko bread crumbs
1 Tbsp extra-virgin olive oil
1 egg, beaten
1 tsp lemon juice
1 tsp ground cumin
1/8 tsp ground cinnamon
1 Tbsp flat-leaf parsley, finely chopped


Gravy:
1 Tbsp butter
1/2 c mushrooms, sliced
1 Tbsp all-purpose flour
1 tsp Worcestershire sauce
1/2 c chicken stock
1 Tbsp honey
1 Tbsp heavy cream
Couscous, for serving


Prep:


1. Preheat the oven to 325°F. Line a baking sheet with foil. In a medium bowl, combine the meat, onion, garlic, panko, olive oil, egg, lemon juice, cumin, cinnamon and parsley. Mix well and form into a mini meatloaf. Bake on sheet pan until golden brown and internal temperature reaches 160°F, about 25 to 30 minutes.


2. Meanwhile, melt butter to a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 5 minutes. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the Worcestershire sauce, chicken stock, honey, and salt and pepper.


3. Slide the meat loaves into the sauce and turn to coat. Remove them to a serving plate and raise the heat to high. Boil until sauce thickens, 2 minutes. Stir in cream and pour over meat loaves. Serve with couscous.