Step 1Preheat oven to 180°C. Lightly grease a 22cm pie dish with olive oil spray.
Step 2Combine the beef mince, burghul, egg, diced onion, crushed garlic, harissa, grated carrot and zucchini in a large mixing bowl. Press into prepared pie dish. Bake for 40 minutes. Drain off the excess cooked liquid during cooking, if needed.
Step 3Meanwhile, to make tabbouleh, place the burghul in a large bowl. Cover with cold water and leave for 20 minutes to soften. Drain and squeeze excess moisture; return to bowl.
Step 4Add parsley, mint, tomato, garlic, lemon zest and juice. Season well; toss to combine.
Step 5Serve meatloaf topped with diced capsicum and toasted pine nuts. Accompany the meatloaf with baba ganoush and tabbouleh.