cooking · Dinner

Moroccan Inspired Meatloaf

Perusing the February 2011 issue of Better Homes & Gardens, I saw the recipe on page 154 for Moroccan Meatloaf and decided to try it out. I changed a few things (used golden raisins, less salt, low cholesterol egg sub), the chutney I recreated to what I had on hand (it called for fresh tomatoes which Kirk isn’t a huge fan of) and as well cooked it longer and then blended it. Overall I was quite happy with the recipe though Kirk wished it had more flavor. So if I make it again I will bump up the curry powder. The original recipe called for 1 tsp of salt which might as well provide more flavor – but I felt that was too high in sodium for me. Also, when buying ground turkey look for breast and not the stuff marked “93/7”. The breast is lean, the other is not.

Moroccan Meatloaf


  • 1 cup golden raisins
  • ½ red onion, peeled and diced
  • ½ cup couscous
  • 1 tsp curry powder
  • ½ tsp ground cinnamon
  • ½ tsp kosher salt
  • ¾ cup boiling water
  • 20-ounces ground turkey breast
  • ¼ cup liquid egg substitute

Chutney –

  • 14.5-ounce can diced tomatoes
  • ½ cup golden raisins
  • ½ red onion, peeled and diced
  • ½ tsp ground cinnamon
  • ¼ cup water


Preheat the oven to 425°, spray a 8×8″ oven-proof dish with cooking spray. In a large bowl mix the raisins, red onion, seasonings and couscous together. Pour the boiling water over and stir, let sit for 5 minutes. Mix in the ground turkey and egg, mixing well with your hands. Pat into the dish and bake for 20 to 30 minutes. Use a thermometer in the center and look for 165°.

Meanwhile in a large saucepan heat the chutney ingredients to a boil. Lower the heat to medium-low and cook for 20 minutes, stirring often. Take off the stove and process in a blender till it is a fine chunky sauce (no big pieces of onion). You will want to put a clean kitchen towel over the top of the blender while it is on for safety.

Slice the meatloaf and serve the chutney sauce over the top.

Serves 4 to 5.


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