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    Moroccan Meatloaf With Pistachios and Peppers

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    Moroccan Meatloaf With Pistachios and Peppers

    This meatloaf is such an easy dish to make and costs less than £2 per serving. If there are any leftover slices, try them cold for lunch the next day.

    • Milk Free
    • Preparation time: 10 mins plus 20 minutes standing
    • Cooking time: 50 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4


    • 1tbsp sunflower oil
    • 1 onion, finely chopped
    • 1 clove garlic, crushed
    • 1 tsp ground cumin
    • 500g lean ground British beef
    • 1 egg, beaten
    • 2 tbsp tomato ketchup
    • 50g Waitrose Cooks’ Ingredients Chilli and Coriander Crust (breadcrumbs)
    • 50g shelled pistachios, chopped, plus a few for garnishing
    • 50g Gaea Flame Roasted Red Peppers, drained and chopped


    1. Heat the oven to 180°C, gas mark 4 and lightly grease a 900g loaf tin. Heat the oil in a frying pan on a medium heat and cook the onion until softened but not coloured. Add the garlic and ground cumin and cook for a further 3 minutes. Leave to cool slightly.
    2. Place the beef, egg, ketchup and onion mix in a large bowl. Add the breadcrumbs, pistachios and peppers and season. Mix thoroughly then leave to stand for 10 minutes.
    3. Press the mix into the prepared tin then place the tin in a deep roasting pan half filled with boiling water. Cover this tin with kitchen foil and bake for 30 minutes. Remove the foil and cook for a further 10 minutes then leave to rest for 10 minutes before turning out of the tin. Garnish the loaf with extra pistachio nuts and serve in slices, with vegetables and couscous or mash.

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    Cook's tips

    If you don’t like nuts, replace the pistachios with dried apricots.
    Lamb mince works just as well as beef in this dish.

    Drinks recommendation

    The Romanian River Route Limited Edition Merlot 2006, Colinele Dobrogei, is an excellent value, easy drinking Merlot that’s perfect for a relaxed evening meal.


    Average user rating

    5 stars