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

Name: Middle East Lamb Meatloaf From The New York Times Magazine Of February 3 1991
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 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)

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.

Prep Time 20 mins

Cook Time 70 mins

Calories 822.9 kcal

Protein 77g

Rating 5.0 (3 Reviews)

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

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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

Recipe Tags (Choose a tag and find related recipes!)

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