Cold Meat Loaf / Kafta Mahshi Bil Bayd

READY IN: 1hr 20mins
Recipe by WiGal

Posting for ZWT from http://www.premiumsavor.com via Lerner Publications Company. A Make Ahead that would work well for us campers. Please don't use curly parsley-too bitter. "This delicious cold entrée is good with salad and perfect for picnics; a true summer dish. In Lebanon, the meat loaf is tied with string and cooked in a Dutch oven instead of wrapped in foil. Both methods keep the loaf from falling apart while baking and produce the same delicious results." It looks like it is boiled eggs inside of a meatloaf-a very interesting technique. I do wonder a bit about the grease from meat, w/o crumbs will it stay together, and if some recipes put other (sliceable) things in center like that? Timing doesn't include chilling.

Top Review by runningfoodie

My mother and I had kafta before and LOVED it, and then lost the recipe! After some searching, this is the only recipe on rz that came close, ingredient-wise.
The differences: we eat it warm, in smaller logs , which we cook on skewers over the grill. We also eat dip them in baba ganoush when we eat them.

Thank you so much for this delicious recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Place eggs in a medium saucepan and cover with cold water.
  3. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes. OR use your own favorite technique of making hard boiled eggs.
  4. Drain water from saucepan and run cold water over eggs until they are cool.
  5. Peel cooked eggs, leave whole, and set aside.
  6. In a medium bowl, combine meat, cinnamon, zaatar, onion, salt, pepper, and cumin.
  7. Mix thoroughly.
  8. Place a strip of aluminum foil, about 14 inches long, on a clean work surface.
  9. Place meat mixture on foil.
  10. Wet your hands slightly and shape mixture into a 3½ 8-inch oblong about ½-inch thick.
  11. Sprinkle meat with parsley.
  12. Arrange hard-cooked eggs end to end in the center of mixture.
  13. Shape mixture over eggs to form a loaf.
  14. Wrap aluminum foil tightly around meat.
  15. Place in roasting pan and bake uncovered for 40 minutes.
  16. Remove meat loaf from oven.
  17. Carefully unwrap foil using oven mitts and a fork.
  18. Pierce loaf with a sharp knife.
  19. If juices from center are no longer pink, meat loaf is done.
  20. If not, wrap package again and return to oven for 15 minutes.
  21. Leave loaf on UNWRAPPED foil to cool.
  22. When cool, refrigerate, uncovered, until cold.
  23. Slice and serve.

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