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

Recipe by Mark Marcarian
READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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