MOROCCAN LAMB MEAT LOAF
The exotic aroma and flavors of this meat loaf are inspired by Moroccan spices, such as coriander and cumin, and the use of fresh herbs and dried fruit with meat.
1 cup finely chopped onion
1/3 cup golden raisins
¼ cup uncooked bulgur or cracked wheat
¼ cup chopped fresh mint
¼ cup coarsely chopped pimiento-stuffed olives
2 tablespoons lemon juice
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground red pepper
2 large egg whites, lightly beaten
1 pound lean ground lamb
1. Preheat oven to 375°
2. Combine first 11 ingredients in a large bowl; stir well. Crumble lamb over onion mixture; stir just until blended. Shape mixture into an 8- x 4-inch loaf. Place loaf in an 11- x 7-inch baking dish coated with cooking spray.
3. Bake at 375° for 45 minutes or until an instant-read thermometer registers 160°. Let stand 5 minutes before slicing. Yield: 4 servings.
Exchanges: 4 Lean Meat, 1 Starch, ½ Fruit
Per serving: CAL 318 (30% from fats; PRO 32.29, FAT 107g sat 3.6g); CARB 23.7g, FIB 3.5g; CHOL 91 mg, IRON 3.5mg, SOD 515mg, CALC 55mg