Lamb and bulgur meatloaf
Lamb and Bulgur Meatloaf pairs rich lamb mince with bulgur wheat and aromatic spices for a hearty, Mediterranean-inspired dish. The blend of flavours from garlic, cinnamon, and feta makes it a unique option for family dinners or special occasions.
Cook time 30 min
Prep time 30 min
Ingredients:
1/2 cup bulgur1.50 lb lamb mince
1 egg
2 garlic cloves
1 tbsp worcestershire sauce
2 tbsp tomato puree
1 tsp chili powder
1 tsp cinnamon
1/2 cup fresh parsley
1 tbsp olive oil
2 onions
1 tbsp almonds
1/3 cup feta cheese
2 tbsp lemon zest
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.
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.
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.
Lamb and bulgur meatloaf FAQ:
Bake the Lamb and Bulgur Meatloaf in a preheated oven at 350°F (175°C) for approximately 60-75 minutes, or until the internal temperature reaches at least 160°F (71°C).
Yes, you can substitute lamb with ground beef, turkey, or chicken. Keep in mind that the flavor and texture may vary slightly depending on the meat you choose.
Store leftover Lamb and Bulgur Meatloaf in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months, wrapped tightly in plastic wrap and aluminum foil.
A standard loaf pan (approximately 9x5 inches) works well for this recipe. Alternatively, you can shape the meatloaf on a baking sheet lined with parchment paper.
The best way to check if the meatloaf is done is to use a meat thermometer. It should register at least 160°F (71°C) in the center. Additionally, the meatloaf should be firm to the touch and juices should run clear.
Cooking 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.
Nutrition Facts
4 ServingsCalories 680kcal
Protein 36g
Carbohydrates 27g
Fiber 6g
Sugar 6g
Fat 50g
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