The Crazy Kitchen: Middle Eastern Spiced Meatloaf

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Monday 23 February 2015

Middle Eastern Spiced Meatloaf

I got up this morning with a spring in my step. Two out of three children were still sleeping so after my shower I went to wake them, and there was a hint of daylight peeking through the blinds. It was great to feel that spring was on it's way. The sun was shining and I decided to go without socks, and very nearly went without my coat on the school run. 

I'm so glad that I came to my senses before I stepped outside the door as it was freezing! I was completely fooled by that sun for a moment, and I'm certain that I'll be keeping the winter coat out for a few more weeks at least.

Once the shopping was delivered I decided to make a meatloaf, which would be a perfect hearty meal for the kids after their first day back at school. I spiced it up with some Baharat spice, which is a blend of spices used in Middle Eastern cooking, that contains paprika, coriander, black pepper, cayenne, cumin, cardamom, cloves and nutmeg. It's not too spicy but adds a delicious flavour, and the vegetables keep the meatloaf moist. You could just grate the vegetables, which will give it more texture, but processing them hides them from the pickiest of eaters. I topped with a mildly spiced tomato sauce, which can be blended to make a smooth sauce if preferred.

Middle Eastern Spiced Meatloaf

Middle Eastern Spiced Meatloaf

2 small red onions
1 small carrot, peeled
1 small courgette
750g lean beef mince
3 tbsp ground oats (I grind a large batch of oats at a time in the food processor & store in a jar)
1 egg
3 tsp Baharat spice
1 tsp olive oil

400g tin of chopped tomatoes
1 tsp Baharat spice

  • Add the onions, carrot and courgette to a food processor and blitz until finely chopped
  • In a large bowl mix together the blitzed vegetables, mince, oats, egg and spices until well combined
  • Brush a loaf tin with the olive oil and line with baking paper
  • Add the mixture to the tin, cover with foil, and bake in a preheated 180C oven for 45-60 minutes, until cooked all the way through, removing the foil for the last 23 minutes
  • Add the tomatoes and spice to a saucepan and bring to the boil and simmer until thickened
  • Allow to rest for 10 minutes, drain any excess juices before slicing and serving with the tomato sauce

Middle Eastern Spiced Meatloaf Middle Eastern Spiced Meatloaf Middle Eastern Spiced Meatloaf

Weight Watchers Filling & Healthy : This is suitable for Weight Watchers filling & healthy and is completely point free (if using the olive oil from your daily healthy oil allowance)

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