Can you go wrong with a meatloaf? I think not! I mean, meatloaf is certainly a crowd-pleaser in my household. You can make it with any minced meat (and I’ve even got a great little list of meatloaves for you to give a go when you find minced meat on sale). My family loves;
- Pork and apple meatloaf with sage crumbs
- Pork, cauliflower and cabbage meatloaf
- Chorizo meatloaf
- Turkey meatloaf
- and now…Middle Eastern Meatloaf
I whipped up a double batch the other day, so that we could have a Middle Eastern Meatloaf in the freezer for when baby number 4 arrives. I’ll simply pull it out the night before and let it defrost in the fridge ready for baking the next night.
Recipe: Middle Eastern Meatloaf
- 500 grams of lamb kofta mince
- 200 grams of burghul
- 1 red onion
- 2 carrots
- 2 tbsp of dried cranberries
- 2 tbsp of pistachios
- lemon zest
- 1/2 bunch of parlsey
- 1 egg
- 1 tbsp sumac
- olive oil
- seasoning
Heat the oven to 200 degrees.
Put the burghul in a heat proof bowl and pour 200ml of boiling water over the top. Leave for 5-8 minutes until the water is absorbed and you can fluff the grains with a fork.
Meanwhile, finely chop the parsley (including the stems), dried cranberries and pistachios. Zest the lemon, diced the red onion and grate the carrots.
Pop all the prepared ingredients into a bowl with the the lamb, sumac, burrghul and an egg. Season with salt and pepper and then drizzle with olive oil.
Bake in the oven for 40 minutes or until cooked through and the top is golden. Serve with flat breads, pumpkin hommus , roast potatoes and fresh middle eastern inspired salad.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
