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

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

  • Prep Time: 10 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 6-8

    • About This Recipe

    “Enjoy with a red or white wine.”

    Ingredients

  • 1lblean ground beef
  • 1lbground lamb
  • 2eggs
  • 1cupmilk
  • 1/2 cuprolled oats
  • 1/2 cupchopped parsley
  • 1cupminced onion
  • 1/2 cupred pepper, minced
  • 1/2 lemon, juice of
  • 1/2 grated orange, zest of
  • 1cuppine nuts
  • 1cupwhite raisins
  • 1teaspoonground allspice
  • 1teaspoondried thyme
  • 1 1/2 teaspoonssalt
  • 1teaspoonblack pepper
  • 2clovesgarlic, minced
  • 3tablespoonsWorcestershire sauce
  • 2tablespoonsclarified butter

    • SAUCE

  • 2tablespoonsbutter( or olive oil)
  • 1cupfinely chopped onion
  • 1/2 cupfinely chopped green pepper
  • 1bay leaf
  • 1clovegarlic, minced
  • 1lemon, juice of
  • 1/2 cupwhite raisins
  • 1teaspoondried thyme
  • 1teaspoonground allspice
  • 4cupscanned tomatoes, with their juice( use Italian with basil)
  • 2tablespoonstomato paste(optional)
  • 3tablespoonschopped 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.

    • Reviews

  • “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.”

  • “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 Recipe #79179 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 Recipe #35507 & Recipe #360252 I would make this recipie again.”

  • “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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