Cookgirl's Kibbe Meatloaf
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.
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READY IN: 35mins
SERVES: 4-6
YIELD: 1 pie shell
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄4
- 1⁄2
- 1 -2
- 1⁄4teaspoon ground allspice
- 1teaspoon cumin
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon sumaq
- 1⁄4 - 1⁄31/4-1/3 cup potato flakes or 1/4-1/3 cup finely ground breadcrumbs
- 3⁄4cup stewed tomatoes
- 1⁄4cup shredded carrot
- 1⁄4teaspoon black pepper
- 1pinch cayenne pepper
- 1pinch ground cardamom
- 1pinch freshly grated nutmeg
- 1⁄4
- 1⁄2teaspoon salt
- 1
- 1teaspoon dried parsley
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DIRECTIONS
- Grease a pie plate and set aside. Preheat oven to 350 degrees.
- 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.
- Spoon into the pie plate, flattening top with spatula. Garnish top with the dried parsley.
- 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.
- Remove from oven, let rest 10 minutes then slice up and serve with mashed potatoes, veggies and bread.
- 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?.
- All ingredient amounts are estimated.
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