Middle East Lamb Meatloaf From The New York Times Magazine Of February 3 1991 Recette

Experience the rich flavors of the Middle East with this classic lamb meatloaf recipe, inspired by a New York Times Magazine article from February 3, 1991. A succulent blend of lamb and beef, enhanced by aromatic spices and a vibrant tomato-based sauce, makes this a truly unforgettable dish. Perfect for a special occasion or a comforting weeknight meal. Pair with your favorite red or white wine for a complete culinary journey.

Préparation 20 min

Cuisson 70 min

Calories 822.9 kcal

Protéines 77g

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Middle East Lamb Meatloaf From The New York Times Magazine Of February 3 1991

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes Lamb Recipes Mediterranean

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Questions fréquentes

Combien de temps faut-il pour préparer Middle East Lamb Meatloaf From The New York Times Magazine Of February 3 1991 ?

Middle East Lamb Meatloaf From The New York Times Magazine Of February 3 1991 prend environ 90 minutes du début à la fin — environ 20 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Middle East Lamb Meatloaf From The New York Times Magazine Of February 3 1991 ?

Middle East Lamb Meatloaf From The New York Times Magazine Of February 3 1991 contient environ 822.9 calories par portion, avec environ 77 g de protéines, 18 g de glucides et 80 g de lipides.

De quels ingrédients ai-je besoin pour Middle East Lamb Meatloaf From The New York Times Magazine Of February 3 1991 ?

Les principaux ingrédients de Middle East Lamb Meatloaf From The New York Times Magazine Of February 3 1991 sont Lean Ground Beef, Ground Lamb, Eggs, Milk, Rolled Oats, Parsley. Consultez la liste complète avec les quantités ci-dessus.