Moroccan Meatloaf

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450°F. Cut butternut squash cubes to 1-inch pieces, if needed. Rinse remaining produce. Finely chop cilantro and mint leaves, discarding stems. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Halve lime. Peel onions and halve. Finely chop 1 onion; cut remaining onion into .25-inch slices.

Step 2

Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add spice mix, scallion whites and light greens, and chopped onion. Cook, stirring, until translucent, about 4 minutes. Transfer half of aromatics to a medium bowl and reserve for making meatloaves. Keep remaining aromatics in pan over medium heat and add ketchup. Cook, stirring, to combine, 2 minutes more. Remove pan from heat.

Step 3

Line 1 baking sheet with aluminum foil. Add breadcrumbs, 2 eggs, 1 teaspoon salt, and pepper as desired to bowl with reserved aromatics. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then transfer meatloaf mixture to prepared baking sheet. Divide and form into 4 equal loaves, about 3 x 5 inches each. Spoon or brush half of spiced ketchup over meatloaves; reserve remainder in pan, off heat.

Step 4

On a separate baking sheet, toss squash and sliced onion with za'atar (see Recipe Tip), 1.5 tablespoons olive oil, 1 teaspoon salt, and pepper as desired. Arrange in a single layer. Transfer baking sheets with meatloaves and squash to oven and roast together until meatloaves are cooked through and squash is lightly browned and tender, 18-20 minutes.

Step 5

While meatloaves and squash roast, in a small bowl, stir together sour cream, juice of 1 lime, half of chopped herbs, .25 teaspoon salt, and pepper as desired to combine. Set aside until ready to serve.

Step 6

Once roasted, remove squash and meatloaves from oven. Spoon or brush reserved spiced ketchup over meatloaves. Toss squash on baking sheet with remaining chopped herbs. Spoon sour cream–herb sauce onto serving plates, top with roasted squash, and serve with Moroccan meatloaf. Garnish with scallion dark greens and dig in!