Middle Eastern Meat Loaf Recipe

Posted on
 thoroughly combine the ground beef and the lamb Middle Eastern Meat Loaf Recipe
 Middle Eastern Meat Loaf

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


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


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


For the meatloaf

  1. Preheat panggangan 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

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *