Lebanese Meatloaf
Discover the bold, aromatic flavors of Lebanese Meatloaf, a delightful twist on a classic comfort food. This recipe combines savory ground beef or lamb with a fragrant blend of Middle Eastern spices, including allspice, cinnamon, and cumin, for a uniquely spiced meatloaf that’s anything but ordinary. Fresh parsley, grated onion, and minced garlic add layers of freshness, while a touch of tomato paste and a golden olive-oil-brushed crust elevate every bite. For an optional touch, thinly sliced potatoes can be layered at the bottom of the loaf pan, soaking up the rich flavors as the dish bakes to perfection. Ready in just over an hour and ideal for serving with Lebanese sides like tabbouleh or pilaf, this meatloaf is a perfect centerpiece for weeknight dinners or family gatherings. Indulge in this aromatic fusion of tradition and comfort with every slice!
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Recipe Information
Ingredients
- 1 lb Ground beef or lamb (or a mix of both)
- 1 medium Yellow onion, finely grated
- 0.5 cup Fresh parsley, finely chopped
- 0.5 cup Bread crumbs
- 3 Garlic cloves, minced
- 1 tsp Ground allspice
- 0.5 tsp Ground cinnamon
- 1 tsp Ground cumin
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 large Egg
- 2 tbsp Tomato paste
- 1 tbsp Olive oil
- 1 large Potato, thinly sliced (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef or lamb with grated onion, chopped parsley, bread crumbs, minced garlic, ground allspice, ground cinnamon, ground cumin, salt, and black pepper.
Beat the egg and add it to the mixture along with the tomato paste. Use your hands or a large spoon to mix everything until well combined.
Lightly grease a loaf pan with olive oil. If desired, layer thin slices of potato on the bottom of the loaf pan for an added vegetable accompaniment.
Transfer the meat mixture into the pan, pressing it down gently to ensure it's evenly distributed.
Lightly brush the top with olive oil to help it form a golden crust while baking.
Place the pan in the preheated oven and bake for 45–50 minutes, or until the meatloaf is fully cooked through and reaches an internal temperature of 160°F (71°C).
Remove from the oven and let it rest for 5–10 minutes before slicing.
Serve warm with a side of pilaf, roasted vegetables, or a Lebanese salad such as fattoush or tabbouleh.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 4508 mg | 196% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 21.2 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 629 mg | 48% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 4547 mg | 97% | |
*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.
