Food

Middle Eastern Meatloaf

Serve this easy meal with some tabouli salad and baba ganoush.
Joe Filshie
4
20M
30M
50M

Ingredients

2 cups store-bought or homemade Tabouli salad
2 cups store-bought or homemade Baba Ganoush

Method

1.

Preheat oven to 200C (180C fan forced). Grease a 22cm round springform pan and line the base with baking paper. Place burghul into a large bowl and pour over enough warm water to cover. Set aside to stand for 10 min. Drain well.

2.

Place burghul, lamb mince, onion, spice blend, egg and parsley into a bowl. Using your hands, mix until very well combined. Press into the base of pan and smooth the top. Spray with oil and score meatloaf into 4 wedges.

3.

Bake in the oven for 25-30 min or until cooked through. Scatter top with the Pine Nut & Onion Topping. Serve with Tabouli salad, Lebanese bread and Baba GanoushGarnish with torn parsley leaves.

4.

PINE NUT & ONION TOPPING

Sauté 2 sliced red onions in 2 tablespoons olive oil until golden. Add ¼ cup pine nuts and cook until starting to brown. Stir in 2 teaspoons sumac and ½ teaspoon ground cinnamon. Season with pepper and cook for 1 min.

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