Middle Eastern Meat Loaf Recipe

 Middle Eastern Meat Loaf

Marialisa Calta | Yield 6 to 8 servings | Time 1 hour 15 minutes

Ingredients

For the meatloaf

1 pound lean ground beef
1 pound ground lamb
2 eggs
1 cup milk
½ cup rolled oats
½ cup chopped parsley
1 cup onion, minced
½ cup green pepper, minced
Juice of 1/2 lemon
Grated zest of 1/2 orange
1 cup pine nuts
1 cup raisins
1 teaspoon ground allspice
1 teaspoon dried thyme
1 ½ teaspoons salt
1 teaspoon black pepper
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
2 tablespoons melted butter

FOR THE SAUCE

2 tablespoons butter
1 cup finely chopped onions
½ cup finely chopped green pepper
1 bay leaf
1 clove garlic, minced
Juice of 1 lemon
½ cup raisins
1 teaspoon dried thyme
1 teaspoon ground allspice
4 cups canned tomatoes, with their juice
2 tablespoons tomato paste
3 tablespoons chopped parsley

Preparation

For the meatloaf

1. Preheat oven to 425 degrees.
2. In a bowl, thoroughly combine the ground beef and the lamb. In a separate bowl, beat the eggs. Stir in the milk and oats. Pour into the meats. Mix thoroughly.
3. Add all other ingredients except melted butter. Mix well.
4. Shape mixture into an oval loaf and place in a roasting pan. Drizzle with melted butter and bake for 1 hour. Serve with sauce.

For the sauce

1. In a skillet, heat the butter. Add the onions, green pepper and bay leaf and saute until onion is translucent and limp, about 5 to 10 minutes.
2. Add the remaining ingredients, except tomato paste and parsley, breaking the tomatoes into small pieces as you add them. Simmer for 30 minutes, or until sauce begins to thicken.
3. Add the tomato paste and stir well. Cook 15 minutes. Add the parsley, stir well. Serve over Middle Eastern Meat Loaf.

Nutritional Information

Nutritional analysis per serving (6 servings)
819 calories; 52 grams fat; 18 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 10 grams polyunsaturated fat; 54 grams carbohydrates; 8 grams dietary fiber; 33 grams sugars; 38 grams protein; 190 milligrams cholesterol; 1037 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Source: cooking.nytimes.com

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