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Moroccan Meatloaf

Moroccan Meatloaf with Roasted Squash and Sour Cream–Herb Sauce

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We love the versatility of meatloaf, and this version infused with Moroccan flavors is a perfect example. In this repeat favorite, Chef Michelle adds cardamom, cumin, cinnamon, and ginger to the ground beef, plus scallion for a touch of brightness. The mixture is shaped into individual meatloaves, then baked and brushed with a spiced ketchup glaze. Za’atar-dusted butternut squash and lime-spiked sour cream round out this inspired take on the American classic. 

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 740
  • Protein 43g
  • Total Carb 57g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • butternut squash
    • 12 ounces
    • butternut squash
  • cilantro
    • 1/8 ounce
    • cilantro
  • mint
    • 1/8 ounce
    • mint
  • scallions
    • 2
    • scallions
  • lime
    • 1
    • lime
  • red onion
    • 1
    • red onion
  • ground cardamom
    • 1/2 teaspoon
    • ground cardamom
  • ground cinnamon
    • 1/4 teaspoon
    • ground cinnamon
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • ground ginger
    • 1/4 teaspoon
    • ground ginger
  • ketchup
    • 1/2 cup
    • ketchup
  • breadcrumbs
    • 2 tablespoons
    • breadcrumbs
  • ground beef
    • 12 ounces
    • ground beef
  • za'atar spice blend
    • 2 teaspoons
    • za'atar spice blend
  • nonfat sour cream
    • 2 packets
    • nonfat sour cream

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 10" medium pan
  • aluminum foil
  • 2 baking sheets

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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 onion, halve, and finely chop 1 half; cut remainder into ¼-inch slices.

  2. Sauté aromatics

    Sauté aromatics

    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 for the next step. Keep remaining aromatics in pan over medium heat and add ketchup. Cook, stirring, to combine, 2 minutes more. Remove pan from heat.

  3. Form meatloaves

    Form meatloaves

    Line a baking sheet with aluminum foil. Add breadcrumbs, 1 egg, ½ teaspoon salt, and pepper as desired to medium bowl with 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 2 equal loaves, about 3 x 5 inches each. Spoon or brush half of spiced ketchup over meatloaves; reserve remainder in pan, still off heat.

  4. Roast squash and meatloaves

    Roast squash and meatloaves

    On a separate baking sheet, toss squash and sliced onion with za'atar, 1 tablespoon olive oil, ½ 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.

  5. Make sour cream–herb sauce

    Make sour cream–herb sauce

    While meatloaves and squash roast, in a small bowl, stir together sour cream, half of chopped herbs, juice of ½ lime (or start with a little, taste, and add more as desired), ⅛ teaspoon salt, and pepper as desired to combine. Set aside until ready to serve. Use remaining lime to brighten a glass of water—or, if you love the taste of lime, cut into wedges for squeezing over the final plates.

  6. Plate Moroccan meatloaf

    Plate Moroccan meatloaf

    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!

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