Moroccan Cast Iron Beef Stuffed Meatloaf

• 2 pounds ground beef
• 1 cup dried apricots, chopped
• 1/2 cup almonds, toasted and chopped
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1/4 cup minced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 2 large eggs, beaten
• 1/4 cup olive oil
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, soak breadcrumbs in milk.
3. 3 In another bowl, mix chopped apricots and almonds.
4. 4 Combine ground beef, soaked breadcrumbs, onion, garlic, spices, eggs, salt, and pepper. Mix gently.
5. 5 Shape half of the beef mixture into a circle in a cast iron skillet.
6. 6 Spread the apricot and almond mixture over the beef.
7. 7 Top with the remaining beef mixture and shape into a loaf.
8. 8 Bake for 60 minutes, or until the internal temperature reaches 160°F.
9. 9 Let rest for 10 minutes before slicing and serving.

Equipment

• Cast iron skillet
• Meat thermometer

Variations

• Substitute ground lamb for beef for a richer flavor.
• Add diced green olives to the apricot and almond filling for a briny twist.

Substitutions

• If you don't have dried apricots, use raisins or cranberries.
• For gluten-free, use gluten-free breadcrumbs or crushed cornflakes.

Pairings

• Roasted root vegetables
• Garlic naan

Nutrition

Tips

• For extra flavor, toast the almonds before chopping.
• Use a meat thermometer to ensure the meatloaf is cooked through.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated oven at 350°F until hot.

Serving Suggestions

• Serve with a side of couscous and a fresh arugula salad.
• Pair with a glass of robust red wine.

FAQ