Middle East Lamb Meatloaf - From the New York Times Magazine of February 3, 1991

Image of Middle East Lamb Meatloaf - From The New York Times Magazine Of February 3, 1991, Food Network Canada
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Ingredients

  • 1 lb lean ground beef
  • 1 lb ground lamb
  • 2 eggs
  • 1 cup milk
  • 1/2 cup rolled oat
  • 1/2 cup chopped parsley
  • 1 cup minced onion
  • 1/2 cup red pepper, minced
  • 1/2 lemon, juice of
  • 1/2 grated orange, zest of
  • 1 cup pine nuts
  • 1 cup white raisins
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 cloves garlic, minced
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons clarified butter

    • SAUCE

    • 2 tablespoons butter(or olive oil)
    • 1 cup finely chopped onion
    • 1/2 cup finely chopped green pepper
    • 1 bay leaf
    • 1 clove garlic, minced
    • 1 lemon, juice of
    • 1/2 cup white raisins
    • 1 teaspoon dried thyme
    • 1 teaspoon ground allspice
    • 4 cups canned tomatoes, with their juice(use Italian with basil)
    • 2 tablespoons tomato paste
    • 3 tablespoons chopped parsley

      • Description

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