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Lebanese Meat Loaf

James Carrier
Yield Makes 4 servings
"My father is Lebanese. I remember the flat bread that his sister made, and grape leaves, and kibbeh—the foods we ate when we gathered as a family. Kibbeh was sort of a steak tartare. My dad ate it raw; no one else would. We flattened it in a pan and baked it like meat loaf," says fiber artist Dana Boussard of Arlee, Montana.


  • 1 cup bulgur wheat
  • 2 cups coarsely chopped onions
  • 1 pound ground lean (7% fat or less) beef or lamb
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • About 1 teaspoon salt
  • 1/3 cup chopped parsley
  • Black peppercorns
  • 1 cup plain nonfat yogurt

Nutrition Information

  • calories 357
  • caloriesfromfat 22 %
  • protein 32 g
  • fat 8.8 g
  • satfat 3.2 g
  • carbohydrate 39 g
  • fiber 8 g
  • sodium 674 mg
  • cholesterol 66 mg

How to Make It

  1. Place bulgur in a fine strainer and rinse thoroughly with cool water.

  2. In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.

  3. Add bulgur and 1/4 cup parsley; whirl just to mix.

  4. Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.

  5. Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste.

  6. To serve, cut diamonds apart and accompany with yogurt.