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Moroccan Quorn Meatloaf with Creamy Harissa Dressing [vegetarian] by The Flexitarian

Moroccan Quorn Meatloaf with Creamy Harissa Dressing [vegetarian]

This meat-free Moroccan Quorn Meatloaf with Creamy Harissa Dressing is bursting with wonderful flavours.
3.34 from 3 votes
DieTARY CHOICEHigh Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Entertaining, Family Meals, Kids’ Favourites
Cuisine Moroccan
Servings 6 people
Calories 169 kcal

Equipment

casserole pot
2lb / 900g / 24 x 14cm loaf tin
2 mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 350 g quorn mince
  • 200 g carrots
  • 1 celery stalk
  • 4 organic eggs
  • 150 g fine breadcrumbs
  • 2 Tbsp tomato paste
  • 1 Tbsp grated ginger
  • 1 onion
  • 3 garlic cloves - crushed
  • 1/2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1/4 to 1/2 tsp harissa paste
  • 1 tsp turmeric
  • juice of 2 lemons + 1 zest
  • 75 g raisins
  • 75 g chopped pistachios
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh coriander
  • 75 ml vegetable stock [around 5 Tbsp]
  • salt & pepper
  • olive oil

FOR THE HARISSA DRESSING:

  • 100 g plain or Greek yoghurt
  • 2 Tbsp chopped fresh coriander
  • juice of 1 lemon
  • 1 tsp harissa paste
  • 1 garlic clove - crushed

Instructions
 

  • Heat some olive oil in a large casserole.
  • Add the finely chopped onion and 3 crushed garlic cloves. Add the ginger, tomato paste, cinnamon, cumin, ground coriander, paprika, turmeric, shredded carrot and finely diced celery stalk. Fry gently until soft.
  • Preheat the oven 200°C / 400°F / Gas mark 5. Line a 2lb / 900g / 24 x 14cm loaf tin with baking paper.
  • Add the Quorn mince to the casserole along with the vegetable stock, chopped pistachios, raisins, breadcrumbs, harissa and lemon zest. Mix well. Remove from heat.
  • Mix in the beaten eggs. Blend well. Add the chopped mint, chopped coriander, lemon juice. Season to taste.
  • Pour the mixture into the loaf tin. Make the top even using a spatula.
  • Cook in the oven for 40 mins. Check it at around 30 mins and cover loosely with some foil if the top is too brown.
  • In the meantime make the harissa dressing. Mix together yoghurt, 1 crushed garlic clove, 2 Tbsp chopped coriander, 1 tsp harissa paste (to taste) and 1 lemon juice. Season to taste.
  • Once cooked leave the meatloaf to cool in the tin for 10 mins.
  • Serve hot, cold or at room te

Nutrition

Serving: 250gCalories: 169kcalCarbohydrates: 21gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 109mgSodium: 279mgPotassium: 378mgFiber: 6gSugar: 4gVitamin A: 5874IUVitamin C: 7mgCalcium: 66mgIron: 2mg

Find this recipe online:

Moroccan Quorn Meatloaf with Creamy Harissa Dressing [vegetarian]

https://theflexitarian.co.uk/recipe-items/moroccan-quorn-meatloaf-with-creamy-harissa-dressing-vegetarian/