Cookgirl's Kibbe Meatloaf

Total Time
35mins
Prep 0 mins
Cook 35 mins

I combined standard American meatloaf recipe with a Middle Eastern kibbe recipe. No, didn't use raw meat but I like this method better as the meatloaf isn't dense and heavy when baked in a pie plate. I created this meatloaf recipe a long time ago. The meat can also be cooked as individual loaves in greased muffin tins.

Ingredients Nutrition

Directions

  1. Grease a pie plate and set aside. Preheat oven to 350 degrees.
  2. In large bowl combine all the ingredients except for the dried parsley. If mixture seems to watery, add some more bulgur. However, DO NOT overmix meat mixture.
  3. Spoon into the pie plate, flattening top with spatula. Garnish top with the dried parsley.
  4. Bake for approximately 35-40 minutes or until meat is cooked through and no longer pink in the center. If meat seems to be browning too much on top, cover with foil.
  5. Remove from oven, let rest 10 minutes then slice up and serve with mashed potatoes, veggies and bread.
  6. Freezes well. IDEA: I usually cut the meatloaf up into small squares and serve for breakfast; freezing the remaining squares for another time. Leftover meatloaf sandwich anyone?.
  7. All ingredient amounts are estimated.

Reviews

(2)
Most Helpful

This recipe was really good with an out-of-the-ordinary taste. I doubled the recipe, thinking the neighbor would get one of the pies, but DH said that he would really like some for later. I used oats instead of bulgur. I also had some end of the year tomatoes to use up, so I just finely chopped them up peel & all instead of the stewed tomatoes. They were fine. The walnuts were also an interesting addition, and upped the nutrition. Thank you so much for posting this recipe, Cookgirl.

Inklady November 11, 2012

This is really different and really good. I did not have sumac so instead I used lemon juice; or mint so I used some out of a peppermint tea bag. I will definitely make it again!

cscarring December 31, 2005

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