Middle East Lamb Meatloaf - From the New York Times Magazine of February 3, 1991
Ready In: 1 hr 10 mins
Serves: 6-8
Ingredients
- 1 lb lean ground beef
- 1 lb ground lamb
- 2 eggs
- 1 cup milk
- 1⁄2 cup rolled oats
- 1⁄2 cup chopped parsley
- 1 cup minced onion
- 1⁄2 cup red pepper, minced
- 1⁄2 lemon, juice of
- 1⁄2 grated orange, zest of
- 1 cup pine nuts
- 1 cup white raisins
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1 1⁄2 teaspoons salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 3 tablespoons Worcestershire sauce
- 2 tablespoons clarified butter
SAUCE
- 2 tablespoons butter (or olive oil)
- 1 cup finely chopped onion
- 1⁄2 cup finely chopped green pepper
- 1 bay leaf
- 1 clove garlic, minced
- 1 lemon, juice of
- 1⁄2 cup white raisins
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 4 cups canned tomatoes, with their juice (use Italian with basil)
- 2 tablespoons tomato paste (optional)
- 3 tablespoons chopped parsley
Directions
- Preheat oven to 425° degrees.
- In a bowl, combine ground beef, and lamb.
- In a separate bowl, beat eggs, Stir in the milk and oats.
- Pour into the meats.
- Mix thoroughly.
- Add all other ingredients except clarified butter.
- Mix well.
- (use your hands).
- Shape mixture into an oval loaf and place in a roasting pan.
- Drizzle with clarified butter and bake for 1 hour.
- Serve drizzled with sauce.
- SAUCE DIRECTIONS------------.
- In a skillet, heat butter (olive oil).
- Add onions, green pepper, and bay leaf and sauté until the onion is translucent and limp, about 5-10 minutes.
- Add the remaining ingredients, except tomato paste and parsley, breaking the tomatoes into small pieces as you add them.
- Simmer for 30 minutes, or until sauce begins to thicken.
- Add the tomatoes paste and stir well.
- Cook 15 minutes.
- Add the parsley, stir well.
- Serve over the Meat Loaf.
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