Ingredientes para Middle East Lamb Meatloaf From The New York Times Magazine Of February 3 1991
- Lean Ground Beef
- 1 lb ground lamb
- 2 large eggs
- 1/2 cup milk
- Rolled Oats
- 1/4 cup chopped fresh parsley (for sauce)
- Onion
- Red Pepper
- Lemon, Juice Of
- Orange, Zest Of
- Pine Nuts
- White Raisins
- Ground Allspice
- Dried Thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Garlic
- Worcestershire Sauce
- 2 tablespoons clarified butter
- 2 tablespoons butter (for sauce)
- 1/2 green bell pepper, chopped (for sauce)
- 1 bay leaf (for sauce)
- Canned Tomatoes
- 2 tablespoons tomato paste (for sauce)
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Cómo preparar Middle East Lamb Meatloaf From The New York Times Magazine Of February 3 1991
- Preheat oven to 425°F (220°C).
- In a large bowl, gently combine 1 lb ground lamb and 1 lb ground beef.
- In a separate bowl, whisk together 2 large eggs, 1/2 cup milk, and 1/2 cup rolled oats.
- Pour the egg mixture into the meat mixture.
- Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly but gently.
- Shape the meat mixture into an oval loaf and place it in a roasting pan.
- Drizzle 2 tablespoons clarified butter over the loaf.
- Bake for 60 minutes, or until the internal temperature reaches 160°F (71°C).
- While the meatloaf bakes, prepare the sauce (see below).
- Once the meatloaf is cooked, let it rest for 10 minutes before slicing and serving.
- Drizzle generously with the prepared sauce and garnish with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
123g
Fat
91g
Carbs
18g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Sauces Main Dish Condiments Etc Side Dishes Beef Lamb Sheep Asian Middle Eastern Oven Finger Food Holiday Event Dietary One Dish Meal Seasonal Comfort Food Cooking Mixes Ground Beef Meat Taste Mood Equipment Number Of Servings Presentation 4 Hours Or Less