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Lamb and burghul meatloaf
Lamb and burghul meatloaf
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Middle Eastern inspired meatloaf with lamb, cinnamon, and burghul for a flavorful twist on a classic dish.
Ingredients:
  • 125.00 ml burghul (cracked wheat)
  • 700g lamb mince
  • 1 egg, lightly beaten
  • 2 garlic cloves, crushed
  • 24.40 gm worcestershire sauce
  • 44.40 gm tomato paste
  • 1/2 tsp dried chilli flakes
  • 0.63 gm ground cinnamon
  • 125.00 ml chopped fresh flat-leaf parsley leaves
  • 2 large brown onions, thinly sliced
  • 30.00 ml slivered almonds, toasted
  • 75g feta, crumbled
  • 20.00 ml lemon zest strips
  • Salad leaves, to serve
Instructions:
  • In a large bowl, place the burghul and cover it with boiling water. Let it stand for 15 minutes, then drain well and return it to the bowl.
  • Preheat the oven to 200C/180C fan-forced and grease a 6cm-deep, 20cm round springform pan to prepare for baking.
  • Combine ground meat, egg, minced garlic, Worcestershire sauce, tomato paste, chili, cinnamon, and parsley with bulgur. Season generously with salt and pepper. Thoroughly mix the ingredients together. Pat the mixture into the prepared pan, ensuring a smooth surface. Place the pan on a baking tray and bake for 30 minutes or until the meatloaf is nicely firm. Allow it to stand for 5 minutes before serving.
  • Heat oil in a frying pan over medium heat. Saute the onion, stirring occasionally, for about 15 minutes until golden and caramelised.
  • Remove excess pan juices from the meatloaf, then transfer it to a serving dish. Sprinkle with onion, almonds, feta cheese, and lemon zest. Cut into wedges and serve with fresh salad leaves.

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