Lamb and bulgur meatloaf
Savor the rich and aromatic flavors of our Lamb and Bulgur Meatloaf. This hearty recipe combines tender lamb mince, nutty bulgur, zesty lemon, and savory spices for a delicious, nutritious meal. Enhanced with fresh parsley, garlic, and crumbled feta cheese, it's the perfect dish for a comforting dinner. Simple to prepare, yet bursting with taste—your whole family will love it!
- 10 Mar 2025
- Cook time 30 min
- Prep time 30 min
- 4 Servings
- 14 Ingredients
Lamb and Bulgur Meatloaf is a flavorful and nutritious dish that combines the rich taste of lamb with the wholesome texture of bulgur. This recipe is perfect for a comforting family dinner or a special occasion. It infuses the meatloaf with Mediterranean flavors and spices that make it both unique and delicious.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C).
In a bowl, soak 1/2 cup of bulgur in 1 cup of water for about 15-20 minutes until it softens, then drain any excess water.
In a pan, heat the 1 tbsp olive oil over medium heat. Add the 2 finely chopped onions and sauté until they are soft and translucent, about 5-7 minutes. Remove from heat and let them cool slightly.
In a large mixing bowl, combine the lamb mince, soaked bulgur, egg, minced garlic, Worcestershire sauce, tomato puree, chili powder, cinnamon, chopped parsley, sautéed onions, chopped almonds, crumbled feta cheese, and lemon zest. Mix everything together thoroughly until well combined.
Transfer the mixture into a greased loaf pan or shape it into a loaf on a baking sheet lined with parchment paper.
Bake the meatloaf in the preheated oven for approximately 60-75 minutes, or until the meat is cooked through and the internal temperature reaches at least 160°F (71°C).
Once cooked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This helps the juices redistribute throughout the meatloaf.
Serve the lamb and burghul meatloaf slices with your favorite side dishes such as roasted vegetables, a fresh green salad, or some creamy mashed potatoes.
Tips:
- Ensure the bulgur is properly cooked and drained before adding to the meat mixture to prevent the meatloaf from becoming too moist.
- Finely chop the garlic, parsley, and onions to ensure even distribution throughout the meatloaf.
- If you prefer a spicier meatloaf, you can increase the amount of chili powder or add some red pepper flakes.
- Let the meatloaf rest for a few minutes after baking to make it easier to slice.
- Consider serving the meatloaf with a side of tzatziki sauce or a fresh salad for a complete meal.
Lamb and Bulgur Meatloaf is a delightful dish packed with flavors and textures. With its Mediterranean influences and hearty ingredients, it’s sure to be a hit with your family and guests. Follow these tips and instructions to create a meatloaf that is moist, flavorful, and beautifully aromatic.
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 680kcal | 34% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 6g | 15% |
| Sugar 6g | 6% |
| Fat | |
| Fat 50g | 60% |
| Saturated 20g | 70% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 180mg | 32% |
| Vitamin B1 0.33mg | 28% |
| Vitamin B2 0.69mg | 53% |
| Vitamin B3 12mg | 74% |
| Vitamin B6 0.54mg | 32% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 4.37ug | 182% |
| Vitamin C 18mg | 20% |
| Vitamin E 2.20mg | 15% |
| Vitamin K 130ug | 110% |
| Minerals | |
| Calcium, Ca 190mg | 14% |
| Copper, Cu 0.37mg | 41% |
| Iron, Fe 4.89mg | 44% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 470mg | 38% |
| Potassium, K 790mg | 23% |
| Selenium, Se 40ug | 72% |
| Sodium, Na 430mg | 29% |
| Zinc, Zn 7mg | 67% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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