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    You are in: Home / Recipes / Middle East Lamb Meatloaf - From the New York Times Magazine of February 3, 1991 Recipe
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    Middle East Lamb Meatloaf - From the New York Times Magazine of February 3, 1991

    Average Rating:

    3 Total Reviews

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    • on March 06, 2002

      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.

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    • on May 21, 2009

      Very tasty. I only used ground beef as I didn't have access to ground lamb. I made half batch and it was enough for 3 good servings, 2 slices each. I used gluten free quick cooking oats as they were all I had. I omitted the red pepper and had to use bottled lemon juice but would use fresh next time. I did not add orange zest because I didnt have any but would try it next time. The pine nuts and raisins were a nice addition, though I used brown not white ones. I added 1/2 tsp of my Baharat Aka Middle East Mixed Spices - the Real Mix for a half batch in addition to the allspice and omitted the thyme out of preference. I added an extra clove garlic and no Worcester Sauce. I used extra virgin olive oil instead of butter to be dairy free. For the sauce I took JustJanSs advice and omitted the raisins and parsley. Again I omitted the thyme out of preference and used plain tomatoes crushed (like a sauce) so that there were no chunks. I also omitted the green pepper and bay leaf and I dont think I would add them next time either. I used the optional tomato paste for a richer sauce. I sweetened it a little with some dark brown sugar. I served this with Quick & Easy Honey/Lemon Baby Carrots & Turkish Wedding Pilaf (Dugun Pilav) I would make this recipie again.

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    • on May 08, 2007

      Just the right amount of flavor accents. This is tasty without being too spicy. It is almost sweet & sour. It may take a while to gather all the ingredients & measure them but this recipe is well worth it. I made half a recipe and baked it in a loaf pan at 400 for 1 hour The result was a moist, nicely textured sliceable meat loaf. The sauce is delicious and I would double the amount. This will be wonderful in a pita bread or on any flatbread for a lovely lunch. I served it with fresg steamed carrots, green beans & boiled potato. Thanks Mark for a delicious dinner

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

    Serving Size: 1 (418 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 822.9
     
    Calories from Fat 472
    57%
    Total Fat 52.5 g
    80%
    Saturated Fat 18.3 g
    91%
    Cholesterol 200.8 mg
    66%
    Sodium 1047.0 mg
    43%
    Total Carbohydrate 55.7 g
    18%
    Dietary Fiber 6.1 g
    24%
    Sugars 30.9 g
    123%
    Protein 38.8 g
    77%

    The following items or measurements are not included:

    oranges, zest of

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