Ingredients
| MEATLOAVES | |
| 3 tablespoons olive oil, plus extra to drizzle | |
| 1 small onion, chopped | |
| 1 medium carrot, peeled and grated | |
| 1 clove garlic, minced | |
| ½ teaspoon salt | |
| 1 teaspoon ras el hanout | |
| 1 teaspoon dried cumin | |
| ¼ teaspoon cinnamon | |
| ¼ cup panko crumbs | |
| ¼ cup milk | |
| 250g lamb mince | |
| 1 teaspoon dried mint | |
| SAUCE & COUSCOUS | |
| 3 tablespoons tahini | |
| 2 tablespoons Greek yoghurt | |
| 1 teaspoon lemon juice | |
| 350g root vegetables, cut into 2-3cm cubes (I used parsnips and kūmara) | |
| 2 teaspoons runny honey | |
| ½ teaspoon sumac | |
| 1 tablespoon pomegranate molasses | |
| 1 teaspoon oil | |
| 50g (a good handful) baby spinach leaves | |
| ⅓ cup couscous | |
| 1-2 tablespoons chopped coriander or parsley | |
| 3 tablespoons pinenuts, toasted |
I’ve always liked meatloaf, although I am less enamoured of the tomato-based sauce that usually accompanies it. I prefer mini meatloaves as a faster everyday proposition (and to be fair these are more like giant meatballs). If you think these are too big, you could always make them into smaller-sized portions and adjust the cooking time to suit.
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Instructions
| 1. | Heat 2 tablespoons olive oil in a frying pan and fry the onion, carrot and garlic over a low heat with the salt until softened, around 8-10 minutes. |
| 2. | Add the ras el hanout, cumin and cinnamon and cook for a minute then set aside to cool. |
| 3. | In a bowl mix together the panko crumbs and milk and set aside to soften for a few minutes. |
| 4. | Then add the cooled carrot mix, lamb and dried mint. |
| 5. | Use wet hands to shape into two meatloaves. |
| 6. | In a small bowl whisk the tahini, yoghurt, lemon juice and 3 tablespoons water until well combined. Add a little extra water if the sauce is too thick. Set aside. |
| 7. | Toss the root vegetables with honey, sumac and the remaining 1 tablespoon olive oil. |
| 8. | Season well with salt and pepper. |
| 9. | AIR FRYER |
| 10. | Line the basket of the air fryer with baking paper (or use a silicone basket). |
| 11. | Put the meatloaves into the basket and arrange the root vegetables around the meatloaves. |
| 12. | Bake for 10 minutes at 200°C, then flip over the meatloaves and brush with the pomegranate molasses. |
| 13. | Cook for a further 10 minutes. |
| 14. | Remove the meatloaves and allow to rest for 10 minutes. |
| 15. | If your vegetables aren’t tender, return to the air fryer for 5-10 minutes. |
| 16. | OVEN |
| 17. | Heat the oven to 200°C. |
| 18. | Put the meatloaves on a baking tray lined with baking paper and brush with the pomegranate molasses. |
| 19. | Add the vegetables to the tray. Bake for 25-30 minutes. |
| 20. | COUSCOUS |
| 21. | In a small saucepan, heat the oil, add the spinach and wilt. |
| 22. | Add the couscous and pinch of salt. |
| 23. | Pour over ⅓ cup boiling water, cover and set aside for 10 minutes. |
| 24. | TO SERVE |
| 25. | Add the cooked vegetables and herbs to the couscous, divide between plates, add the meatloaf, spoon over some of the tahini sauce and scatter with the pinenuts. |
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe