Middle East Lamb Meatloaf - From the New York Times Magazine of February 3, 1991

READY IN: 1hr 10mins
Bergy
Recipe by Mark Marcarian

Enjoy with a red or white wine.

Top Review by JustJanS

Meat loaf comes of age! What a great dish. It looks complicated with its long list of ingredients but it isn't. The flavours are complex and interesting, the right balance of sweetness and tanginess. It's nice to get the crunch of the pinenuts or the sweet of the raisins. When I make this again, I will omit the raisins and the spices (but leave in my fresh lemon thyme)from the sauce as that was a bit much in our opinions.

Ingredients Nutrition

Directions

  1. Preheat oven to 425° degrees.
  2. In a bowl, combine ground beef, and lamb.
  3. In a separate bowl, beat eggs, Stir in the milk and oats.
  4. Pour into the meats.
  5. Mix thoroughly.
  6. Add all other ingredients except clarified butter.
  7. Mix well.
  8. (use your hands).
  9. Shape mixture into an oval loaf and place in a roasting pan.
  10. Drizzle with clarified butter and bake for 1 hour.
  11. Serve drizzled with sauce.
  12. SAUCE DIRECTIONS------------.
  13. In a skillet, heat butter (olive oil).
  14. Add onions, green pepper, and bay leaf and sauté until the onion is translucent and limp, about 5-10 minutes.
  15. Add the remaining ingredients, except tomato paste and parsley, breaking the tomatoes into small pieces as you add them.
  16. Simmer for 30 minutes, or until sauce begins to thicken.
  17. Add the tomatoes paste and stir well.
  18. Cook 15 minutes.
  19. Add the parsley, stir well.
  20. Serve over the Meat Loaf.

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