1. Add the olive oil to a skillet over medium heat. 2. Add in the onion, bell pepper, and garlic; cook for 4-5 minutes, stirring frequently, or until the onion is golden. 3. Transfer mixture to a bowl; set aside. 4. Add the tomato sauce, cilantro, cumin, paprika, salt, pepper, and sugar to a medium saucepan over medium heat (this mixture will be refered to as chermoula from this point on) Cook, 4-5 minutes, stirring constantly, or until the tomato sauce begins to bubble. 5. Remove from heat; add half of the chermoula to the onion-pepper-garlic mixture. 6. Keep the remainder of the chermoula in the pan and set aside. 7. In another saucepan, add 1 cup beef broth; bring to a boil. 8. Add in the couscous; stir once and remove saucepan from heat; cover and let stand for 12-15 minutes or until couscous is tender. 9. Lightly oil a 6-cup ring mold. 10. In a large mixing bowl, add the couscous, ground lamb, ground sirloin, onion-pepper-garlic mixture, and eggs. 11. Mix together using your hands to break up any lumps. 12. Spoon mixture into the mold; spread evenly with a spatula. 13. Place mold in a larger baking pan (to catch any juices that may boil over). 14. Bake at 350 degrees for about 1 hour or until firm. 15. Take out of the oven and let the meatloaf rest for 10 minutes. 16. Invert onto a serving platter. 17. Over medium heat, mix together the remaining chermoula and the remaining beef broth with the crushed bouillon cube and chopped tomatoes. 18. Cook for 6 minutes or so, stirring frequently, until the sauce thickens. 19. Spoon the sauce over the meatloaf and serve any extra on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
