MIDDLE EASTERN MEAT LOAF
Provided by Marialisa Calta
Categories dinner, times classics, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 31
Steps:
- Preheat oven to 425 degrees.
- In a bowl, thoroughly combine the ground beef and the lamb. In a separate bowl, beat the eggs. Stir in the milk and oats. Pour into the meats. Mix thoroughly.
- Add all other ingredients except melted butter. Mix well.
- Shape mixture into an oval loaf and place in a roasting pan. Drizzle with melted butter and bake for 1 hour. Serve with sauce.
- In a skillet, heat the butter. Add the onions, green pepper and bay leaf and saute until onion is translucent and limp, about 5 to 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 tomato paste and stir well. Cook 15 minutes. Add the parsley, stir well. Serve over Middle Eastern Meat Loaf.
MIDDLE EAST LAMB MEATLOAF - FROM THE NEW YORK TIMES MAGAZINE OF FEBRUARY 3, 1991
Make and share this Middle East Lamb Meatloaf - From the New York Times Magazine of February 3, 1991 recipe from Food.com.
Provided by Mark Marcarian
Categories Sauces
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 31
Steps:
- 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.
Nutrition Facts : Calories 822.9, Fat 52.5, SaturatedFat 18.4, Cholesterol 200.9, Sodium 1047.1, Carbohydrate 55.8, Fiber 6.2, Sugar 30.9, Protein 38.9
CLASSIC MEATLOAF
Keep this meatloaf recipe handy: It's the only one you'll need.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
- Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
MEATLOAF WITH MOROCCAN SPICES
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut. The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it. The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
Provided by Kim Severson
Categories dinner, main course
Time 2h30m
Yield 6 generous servings
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees. Heat olive oil in a large pan over medium heat, then add the onions. Cook, stirring occasionally, for 5 minutes. Add the garlic and stir for another minute or two. Add the celery, carrots and ginger, and cook for about 5 minutes, adding more olive oil as needed to make sure ingredients are well coated and softening.
- Add the spices: cumin, smoked paprika, coriander, cinnamon and salt, stirring well to mix. (You can alter spices to your liking, with more or less of those recommended or adding curry powder, nutmeg, allspice, black or cayenne pepper.) Add the tomato paste and cook for another 5 minutes, stirring well and scraping the bottom of the pan with a spatula to ensure the spices don't burn. Once mixture is cooked, remove pan from heat and let cool for about 15 minutes.
- Meanwhile, combine in a large bowl the fresh herbs (cilantro, mint and parsley) and the eggs and bread crumbs. Add the ground lamb and the cooled mixture. Mix well with clean hands, until all ingredients are blended.
- Place the mixture into a 9-by-5-inch loaf pan and cover with aluminum foil. Create a water bath by placing the loaf pan into a larger baking pan and filling the larger pan halfway with lukewarm water. (This helps keep the meatloaf moist by keeping the temperature more even during baking.)
- Put the meatloaf, in the bath, into the oven and cook for about 1 hour 30 minutes. After an hour, check the meatloaf, and remove the foil if you would like a firmer top. Bake until internal temperature reaches 140 degrees. (This is a good time to toast the pine nuts if you're making the sauce.)
- Remove pans from the oven, lift the loaf pan out of the water bath, and let the meatloaf cool for at least 5 minutes. If there is excessive grease, carefully pour that out and discard it. Serve warm, at room temperature, or cooled, depending on your taste.
- If you're making the sauce, mix the yogurt, lemon juice and pine nuts together with a spoon, and serve in a small dish on the side.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 29 grams, Carbohydrate 31 grams, Fat 54 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 820 milligrams, Sugar 8 grams, TransFat 0 grams
THREE MEAT LOAF
This is a two-loaf recipe. We often prepare this when taking a meal to another family so we can dine on the second loaf. Great with smashed potatoes and green beans or a nice broccoli salad. Can add cheese for extra moisture.
Provided by Donna Carlson
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h20m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1/4 cup tomato sauce, Worcestershire sauce, spicy mustard, and honey together in a bowl; set aside.
- Mix thoroughly ground beef, ground turkey, ground lamb, 2 1/4 cup tomato sauce, oats, egg, sweet onion, salt, and pepper in a large bowl; divide into halves and form 2 loaves. Put loaves into loaf pans.
- Bake in the preheated oven for 45 minutes, brush tops with sauce, and continue baking until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool slightly in pans before serving.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 9.2 g, Cholesterol 40.4 mg, Fat 5.6 g, Fiber 1.4 g, Protein 9.6 g, SaturatedFat 1.9 g, Sodium 408 mg, Sugar 3.1 g
MEATLOAF WITH GROUND LAMB
I didn't have enough ground beef to make a whole meat loaf, so I made it with half ground lamb and half extra lean ground beef. It turned out to be the most flavourful and juicy meatloaf I have ever made!
Provided by ItsTheLadyV
Categories Lamb/Sheep
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- In a large skillet, sauté the onion, garlic, thyme, and basil in the olive oil until the onion is soft and almost golden. Take the skillet off the heat and let the mix cool slightly.
- Crack the eggs into a large bowl and beat. Add the breadcrumbs, salt, and pepper.
- Add the ground meats and your cooled onion, garlic, and herbs.
- Add the worcestershire sauce and ketchup (or tomato paste).
- Mix everything together and place in a greased loaf pan. Make sure you pack it down tightly.
- Bake for 60-65 minutes.
- Let it cool for 5 minutes. Drain the fat and serve!
SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT
Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.
Provided by Kristin Donnelly
Categories Sandwich Ground Lamb Summer Grill Grill/Barbecue Coriander Cumin Sandwich Theory
Yield Makes 4 to 6 pita sandwiches
Number Of Ingredients 14
Steps:
- For the sauce:
- In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
- For the patties and pita:
- In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
- Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
- Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
- Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
- Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.
LAMB LOAF
Mediterranean lamb meat loaf. Serve with tomato cucumber salad with mint dressing. Leftovers make a great sandwich.
Provided by Bones
Categories Meat and Poultry Recipes Lamb Ground
Time 1h10m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
- Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
- Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
- Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
- Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 12.2 g, Cholesterol 125 mg, Fat 29.7 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 12.4 g, Sodium 734.7 mg, Sugar 3.6 g
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