Moroccan-inspired meatloaf with a Mediterranean salad

Tonight I made a meatloaf {I know, I know..! But seriously, it can be yum.} with Moroccan-inspired flavours, along with a Mediterranean salad of green beans, roasted red peppers, cherry tomatoes and capers.

As it’s Wednesday and we had running club right in the middle of dinner prep time, I needed to make something in advance that can just be heated up later. It also needed to be something that doesn’t take up a lot of prep time, because I was busy baking some seriously delicious cupcakes {will post recipe and pics tomorrow!} and I’m also trying to cut down on multi-tasking…

Right, so here’s my recipe for Moroccan-inspired meatloaf with a Mediterranean salad:

For the meatloaf, you will need:

500g mince {I used venison}

1 egg

1 cup of puréed pumpkin

1tsp each of peppadew spice, salt and cumin

2 red chillies, finely chopped

1 large clove of garlic, finely chopped

Mix all together and place in a greased loaf pan and bake at 180C for an hour until cooked through. The meatloaf is quite juicy because of the pumpkin, so you won’t get that brick-like texture!

For the salad, you will need:

4 small red peppers

green beans {about a handful}

cherry tomatoes


olive oil

freshly ground sea salt

red wine vinegar

Roast the peppers by placing under the oven’s grill for 30 minutes, rotating as it blackens. When blackened all around, place in a glass bowl and cover with cling wrap. Let it cool.

Boil beans in salty water until just tender, blanch with cold water. Let it cool.

Once the peppers have cooled, peel off the charred skin and remove the seeds. Tear into strips and toss with the beans. Add cherry tomatoes, leaving some whole and chopping a few. Add the capers, drizzle with olive oil and the vinegar and finish off with a sprinkle of ground sea salt.


{I would serve the meatloaf with a dried peach and prune compote, but I honestly forgot to make it! Oops..}

Moroccan-inspired meatloaf Mediterranean Red Pepper Salad


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