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

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

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

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & 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

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Frequently Asked Questions

How long does it take to make 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 takes about 90 minutes from start to finish — roughly 20 minutes to prepare and 70 minutes to cook.

How many calories are in 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 has approximately 822.9 calories per serving, with about 77 g protein, 18 g carbohydrates and 80 g fat.

What ingredients do I need for Middle East Lamb Meatloaf From The New York Times Magazine Of February 3 1991?

The key ingredients for Middle East Lamb Meatloaf From The New York Times Magazine Of February 3 1991 are Lean Ground Beef, Ground Lamb, Eggs, Milk, Rolled Oats, Parsley. See the full list with measurements above.