Not My Mothers Meatloaf or Meatloaf for an Expat in Morroco

• 1 cup raisins, divided
• 1 small red onion, chopped and divided
• 12 cup couscous, uncooked
• 1 teaspoon salt
• 1 teaspoon ras el hanout spice mix
• 12 teaspoon ground cinnamon
• 1 12 lbs ground meat
• 1 egg, lightly beaten
• 1 pint grape tomatoes
• 12 teaspoon ground cinnamon
• 12 small red onion, chopped
• 12 cup raisins

1. MEATLOAF:.
2. Preheat oven to 400 degrees F.
3. In large mixing bowl combine 1/2 cup of the raisins, half of the onion, the couscous, salt, curry powder, and 1/2 teaspoon of the cinnamon.
4. Pour 3/4 cup boiling water over mixture and cover for 2 minutes.
5. Add meat and egg to the mixture and mix well.
6. Pat mixture into a greased 8x8x2-inch baking pan.
7. Bake in the top third of oven for about 30-40 minutes or until cooked through.
8. NOTE: By the Author: "On average, it takes about 40 minutes for it be thoroughly cooked in my oven.
9. Checking in on it every 10 min or so after the 20 min mark may be a good idea.
10. ".
11. CHUTNEY:.
12. In saucepan combine the remaining 1/2 cup of raisins, 1/2 of the onion, 1/2 tspn of cinnamon, the tomatoes, and 1/4 cup of water.
13. Cook, covered, over medium-high heat, until tomatoes pop and soften.

raisins, red onion, couscous, salt, hanout spice mix, ground cinnamon, ground meat, egg, grape tomatoes, ground cinnamon, red onion, raisins

Taken from www.food.com/recipe/not-my-mothers-meatloaf-or-meatloaf-for-an-expat-in-morroco-500358 (may not work)