Lebanese Meatloaf – a delicious recipe with extra virgin olive oil, onion, ground lamb, ground cinnamon, bulgur wheat, nuts. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350u00b0F. Lightly oil a 9 1/2 inch springform pan. Line base with parchment paper. Spread 1 tbsp oil over base.
2
In a food processor, process onion until chopped finely. Add lamb, cinnamon and bulgur wheat. Process until a thick paste forms. Season. Press into prepared pan then brush with remaining oil. Sprinkle with pine nuts then press lightly into surface. Bake for 30 mins.
3
Meanwhile, for the spiced onions, heat oil in a medium frying pan. Cook onions over medium heat, covered, for 15 mins. Uncover and cook, stirring occasionally, for another 10 mins, or until softened. Add spices and season. Cook, stirring, until fragrant. Add pine nuts. Arrange over meatloaf.
4
Sprinkle with parsley and sumac to serve.
692
kcal
Calories
57
g
Fat
15
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 tbsp extra virgin olive oil, 1 None medium onion, quartered, 1 lb ground lamb, 1 tsp ground cinnamon, and more.
Yes, Lebanese Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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