In a household where red meat is perpetually banned – delicious meat dishes are hard to come by. Think about it, no beef bourguignon, filet mignon, or glazed ham. So you can imagine my delight when – seemingly by divine intervention – I got a hold of a recipe for “Moroccan Meatloaf” in my latest perusal of Better Homes and Gardens. What, pray, is Moroccan Meatloaf you ask? Well, it depends on who you ask. My answer would be: it’s made with LEAN turkey (No red meat? Check!), couscous, raisins, and spices. Jay’s father’s answer: “It’s the only meatloaf that I’ve had that doesn’t require ketchup.”
Well, there you have it ladies and gentleman. A winning recipe by all accounts in my book. Below, you too can share in the delight of this simple and satisfying variation on a tried and true main course, with tomato chutney to boot.
Raw Materials
Meatloaf
1 cup of raisins
1/2 small red onion, chopped
1/2 cup of couscous, uncooked
1 tspn salt
1 tspn curry powder
1/2 tspn ground cinnamon
1 lb ground turkey
1 egg, lightly beaten
Tomato Chutney
1 pint grape tomatoes
1/2 tspn of ground cinnamon
1/2 small red onion, chopped
1/2 cup of raisins
Tools & Bakeware
mixing bowl
wooden spoon
8″x 8″ x 2″ baking pan
saucepan with cover
aluminum foil
What I did and what you should do given what I did:
1. Meatloaf: Preheat oven to 425 degrees F. In large mixing bowl combine 1 cup of the raisins, half of the onion, the couscous, salt, curry powder, and 1/2 teaspoon of the cinnamon. Pour 3/4 cup boiling water over mixture and cover for 2 minutes.
2. Add turkey and egg to the mixture and mix well. I found using my hands to be the best way, but a wooden spoon also does the job.
3. Pat mixture into a foil-lined greased 8x8x2-inch baking pan. Bake in the top third of oven for about 30-40 minutes or until cooked through. NOTE: The original recipe called for a 20-min baking time, but it has never taken so little time. On average, it takes about 40 minutes for it be thoroughly cooked in my oven. Checking in on it every 10 min or so after the 20 min mark may be a good idea.
4. Chutney: In saucepan combine the remaining 1/2 cup of raisins, 1/2 of the onion, 1/2 tspn of cinnamon, the tomatoes, and 1/4 cup of water. Cook, covered, over medium-high heat, until tomatoes pop.
Lift meatloaf from pan with foil. Cut into slices and serve with tomato chutney.
Prepare yourself for mouthwatering aromas of curry and spices and meatloaf so juicy and tender that although in the beginning you may have thought you were preparing an “exotic” dish only in jest, by the grand finale you will be convinced you are a chef of unlimited talents, equipped to fight Bobby Flay any day with your resourcefulness and savvy. No? Well, maybe that was just me. But what’s the harm in a little culinary fantasy?
Enjoy – and be sure to share with me your own cooking flights of fancy. 
Bon Appetit!
