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Moroccan Mini Meatloafs and Spicy Smashed Potatoes

I started getting Food Network magazine around Christmas time and really enjoy reading it.  I have found most of the recipes to be fairly basic but fun to look at and figure out ways to change them up.  In the December issue there was a recipe for Skillet Meatloaf and I decided to take that and mix it up a little bit.   This recipe is a bit like a deconstructed briouat.   


  • 1 lb ground beef 
  • 1 egg 
  • 1/2 c bread crumbs 
  • 1 tbsp salt and pepper
  • 2 tbsp cumin 
  • 1 tsp hot paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • a handful of chopped up Italian parsley


Combine all ingredients in a mixing bowl and use your hands to mix well. Then begin forming into small meatloaf rounds, about 3 inches long and an inch thick.  In a skillet add 2 tbsp vegetable oil.  When heated, add several of the rounds, making sure not to crowd the pan.  Cook through about 4 minutes on each side.  

I also made a sauce to accompany them by mixing;

  • 3 tbsp white vinegar
  • 1/2c brown sugar
  • 2 tsp cinnamon
  • 1/4c of ketchup
  • 1/2c water

Simmer in a saute pan and allowed to simmer until reduced.  My husband thought the sauce was too sweet, so you could increase the amount of vinegar to have a more tangy flavor.  

The potatoes I simply peeled and boiled, smashed with butter, heavy cream, cumin, garlic powder and salt and pepper to taste.  

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