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James Carrier Photo by: James Carrier

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.

Sunset JANUARY 1998

  • Yield: Makes 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 22%
  • Protein: 32g
  • Fat: 8.8g
  • Saturated fat: 3.2g
  • Carbohydrate: 39g
  • Fiber: 8g
  • Sodium: 674mg
  • Cholesterol: 66mg

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Lebanese Meat Loaf Recipe