Lebanese Meatloaf

"My father is Lebanese. I remember the flat bread that his sister made, and grape leaves, and kibbeh—the foods we ate when we gathered as a family. Kibbeh was sort of a steak tartare. My dad ate it raw; no one else would. We flattened it in a pan and baked it like meat loaf," says fiber artist Dana Boussard of Arlee, Montana. I got this recipe off a Middle Eastern food site. It sounds so good and has 4 STAR RATING. I thought others might like it too. I am posting this dish for World Tour 2-Middle Eastern

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  cup Bulgar wheat
• 2  cups  coarsely chopped onions
• 1  lb  extra lean ground beef (7% fat or less) or 1  lb lamb
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground cinnamon
• 1  teaspoon salt
• 1⁄3 cup  chopped parsley
•  black peppercorns
• 1  cup plain nonfat yogurt

Directions

1. Place bulgur in a fine strainer and rinse thoroughly with cool water.
2. In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.
3. Add bulgur and 1/4 cup parsley; whirl just to mix.
4. Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.
5. Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste.
6. To serve, cut diamonds apart and accompany with yogurt.
7. Yield: Makes 4 servings.