Good ,economical,healthy, and tasty. I used ground turkey and added green onions and garlic to meet the two cups of onion requirement. Also, only had cilantro.So I substituted it for the parsley. We like our meatloaf with ketchup and it was perfect on this! Considering all the changes I made and it still turned out great, this recipe is one I would definitely make again.
Lebanese Meat Loaf
"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.
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- Calories: 357
- Calories from fat: 22%
- Protein: 32g
- Fat: 8.8g
- Saturated fat: 3.2g
- Carbohydrate: 39g
- Fiber: 8g
- Sodium: 674mg
- Cholesterol: 66mg
- 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
- 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.
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