Spicy Moroccan Meatloaf

Meatloaf

• 1 tbsp Badia Extra Virgin Olive Oil
• 1/3 cup Bell Peppers, diced
• 1/4 cup Badia Pine Nuts, minced
• 2 tbsp Badia Chopped Onion
• 5 tbsp Badia Moroccan Blend
• 5 tsp Badia Beef Flavor Bouillon
• 1 Egg
• 1 lb. Lean Ground Beef or Lamb
• 5 tbsp Badia Breadcrumbs with Complete Seasoning®

Topping: Instant Butternut Squash with Carrots

• 1 bag Badia Instant Butternut Squash with Carrots
• 1/4 cup Plain Yogurt
• Badia Moroccan Seasoning
• Badia Cinnamon Sticks

Meatloaf

1. Preheat oven to 350ºF.
2. Spray a muffin tin with oil.
3. In a large bowl add all ingredients and mix with the hands until everything is uniform.
4. Use the hands to form a ball and press into the muffin tin. The surface should be slightly rounded on top.
5. Bake for about 30 minutes until browned on top. Remove from oven.

Topping: Instant Butternut Squash with Carrots

1. Heat 1 1/2 cups of water to a boil with 1/4 cup of Plain Yogurt.
2. Remove from heat and add entire contents of the Badia Instant Butternut Squash with Carrots bag.
3. Stir until desired consistency, sprinkle Badia Cinnamon Powder or Badia Moroccan Blend.

Assemble

1. Top each meatball with Badia Instant Butternut Squash with Carrots with a piping bag or with a spatula.
2. Garnish with plain yogurt, Badia Cinnamon Sticks, and Badia Moroccan Blend.