Cold Meat Loaf Kafta Mahshi Bil Bayd
Experience the exquisite flavors of Middle Eastern cuisine with Cold Meat Loaf Kafta Mahshi Bil Bayd, a stunning dish that combines seasoned ground beef and lamb wrapped around perfectly boiled eggs. Infused with fragrant spices like allspice, cinnamon, and paprika, this meatloaf is elevated with fresh parsley and onion for a vibrant taste and aroma. Baked to perfection with a rich tomato paste glaze, it’s then chilled to create a refreshing, cold appetizer or main course that’s perfect for special gatherings or everyday meals. The surprise of hard-boiled eggs nestled in every slice adds a delightful visual and textural contrast. Serve it cold for a unique spin on traditional meatloaf—it’s as impressive as it is flavorful!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground lamb
- 1 bunch Parsley
- 1 medium Onion
- 100 grams Breadcrumbs
- 4 Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Allspice
- 1 teaspoon Paprika
- 0.5 teaspoons Cinnamon
- 1 tablespoon Tomato paste
- 50 milliliters Water
Instructions
Preheat your oven to 180°C (350°F).
Bring a small pot of water to a boil and cook 3 of the eggs until hard-boiled (approximately 8–10 minutes). Remove the eggs from the water, let them cool, and carefully peel them.
In a food processor, finely chop the parsley and onion until well minced.
In a large mixing bowl, combine the ground beef, ground lamb, chopped parsley and onion, breadcrumbs, salt, ground black pepper, allspice, paprika, and cinnamon. Mix thoroughly until the ingredients are well incorporated.
Add 1 raw egg into the mixture and knead until the mixture holds together.
On a large sheet of parchment paper, spread the meat mixture evenly into a rectangular shape, about 1.5 cm (half an inch) thick.
Place the hard-boiled eggs in a straight line down the center of the meat mixture.
Using the parchment paper to assist, carefully fold the meat over the eggs, fully encasing them, and shape it into a loaf. Seal the edges tightly to ensure it holds its shape during baking.
Transfer the meatloaf to a greased baking pan or loaf pan.
In a small bowl, mix the tomato paste with water and olive oil. Brush this glaze over the top and sides of the meatloaf.
Bake the meatloaf in the preheated oven for 40–50 minutes, or until fully cooked through and the internal temperature reaches 70°C (160°F).
Remove the meatloaf from the oven and let it cool completely to room temperature. Then transfer it to the refrigerator to chill for at least 2 hours.
Slice the chilled meatloaf and serve it cold as a main dish or appetizer. Enjoy!
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.9 g | 245% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1338 mg | 446% | |
| Sodium | 5604 mg | 244% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 17.7 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 417 mg | 32% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3138 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
