Middle Eastern Meatloaf
Recipe: #23898
May 31, 2016
Categories: Meatloaf, Lamb/Mutton, Middle Eastern, Sunday Dinner, Oven Roast, Spices, Yogurt, more
"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 10 require 1 quantity of this recipe."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (314.5 g)
- Calories 626
- Total Fat - 41.5 g
- Saturated Fat - 16.2 g
- Cholesterol - 355.8 mg
- Sodium - 459.5 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 2.9 g
- Sugars - 11.8 g
- Protein - 33.9 g
- Calcium - 126.3 mg
- Iron - 5.3 mg
- Vitamin C - 15.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 180C/160C fan forced.
Step 2
Line a 19cm x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
Step 3
Combine mince, breadcrumbs and egg in a large bowl.
Step 4
Process onion, carrot, celery, garlic, mint, parsley, cumin, allspice, cinnamon and chilli in a food processor until finely chopped.
Step 5
Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.
Step 6
Spoon half into prepared loaf pan and top with eggs in a line down the centre, than top with remaining mince mixture.
Step 7
Brush meatloaf with honey and bake for 55 minutes or until cooked.
Step 8
Sprinkle yoghurt with sumac and top meatloaf with extra mint leave and serve with yoghurt mix.
Tips
No special items needed.
0 Reviews
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