Moroccan Meatloaf - Loafing Around - cooking recipe

Ingredients

1/3 cup burghul wheat
2 teaspoons rice bran or 2 teaspoons olive oil
1 brown onion, finely chopped
1 tablespoon moroccan mixed spice
1 garlic clove, crushed
200 g kumara, peeled and finely grated
200 g ground lamb, lean
1/3 cup parsley, flat leaf, finely chopped
2 tablespoons mint, chopped
2 tablespoons sesame seeds, toasted
2 tablespoons tomato sauce
1 tomatoes, medium, sliced

Preparation

Pre-heat oven to 180 degrees Celsius or 160 degrees C.for fan forced. Grease and line a 19 x 9 cm loaf tin with baking paper.
Place burghul in a small container and cover with water. Stand at least 30 minutes or until softened. Drain and squeeze burghul to remove excess liquid.
Heat oil in a medium frypan over a moderate heat. Cook and stir onion for 5 minutes or until soft. Stir in spice mix, garlic and kumara. Cook and stir for 1 minute.
Combine mince, onion mixture, herbs, sesame seeds and tomato sauce in a large bowl. Spoon mixture into prepared pan, pack firmly and smooth surface. Arrange tomatoe slices over meat surface. Bake for 45 minutes or until firm and cooked. Cool in tin for 10 minutes. Remove to a chopping board and slice to serve.
Serve with vegetables and or salad.