Name: Moroccan Lentil Meatloaf
Prep time: 33 min
Cook time: 77 min
Total time: 110 min
Yield: 8 servings
Ingredients: 1 null sweet potato (peeled and chopped into small cubes); 2 tbsp olive oil; 1 null onion (diced); 3 clove garlic cloves (chopped); 150 g mushrooms (chopped); 780 g green lentils (drained (from 2 x 390g tins)); 50 g toasted flaked almonds; 75 g dried apricots (chopped); 4 tsp ras el hanout; 20 g gluten-free oats; 2 tbsp olive oil; 2 null onions (thinly sliced); 3 clove garlic cloves (chopped); 1 tsp sugar; 400 g chopped tomatoes (tin); 2 tsp ras el hanout; 2 tsp ground cinnamon; null to_garnish parsley (chopped); null to_garnish toasted flaked almonds

Instructions

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1

Preheat the oven to 200°C (fan 180°C). Place the potato (1 sweet) on a roasting tray, drizzle with olive oil (1 tbsp) (half the specified amount for the meatloaf) and bake for 20-25 minutes until soft.
2

Heat the remaining olive oil (1 tbsp) (for the meatloaf) in a small saucepan. Add the onion (1) and fry for 10 minutes until softened. Add the cloves (3 garlic) and mushrooms (150 g) and cook for a further 5 minutes, then remove from the heat and set aside to cool slightly.
3

Once cooled, tip into a food processor and add the roasted potato (1 sweet) and the remaining meatloaf ingredients: green lentils (780 g), toasted flaked almonds (50 g), dried apricots (75 g), ras el hanout (4 tsp), and gluten-free oats (20 g). Season generously and roughly blitz until just combined, retaining some texture.
4

Line a baking sheet with baking paper. Tip the meatloaf mixture onto the paper and shape into a loaf. Bake for 45 minutes.
5

To make the sauce, add the olive oil (2 tbsp) to a large pan and fry the onions (2) for 10-15 minutes until soft and golden brown. Add the cloves (3 garlic) and sugar (1 tsp) and cook for a further 2-3 minutes. Add the remaining sauce ingredients: tin chopped tomatoes (400 g), ras el hanout (2 tsp), and ground cinnamon (2 tsp). Cook over a medium heat for 15 minutes until reduced.
6

Pour the sauce into a blender or use a hand blender to blitz the sauce until smooth. Spoon the sauce over the meatloaf to coat, then return to the oven and bake for 15 minutes.
7

Garnish with [chopped parsley] and [toasted flaked almonds] to serve.