Beef, Lamb and Bulgur Meatloaf
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • 150g/ ⅔ cup bulgur wheat
  • 400g/ 14 oz ground lamb (if you go for a full pound of meat that's ok)
  • 400g/ 14 oz ground beef (if you go for a full pound of meat that's ok)
  • 1½ teaspoon ground allspice
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 medium onion, peeled and roughly grated
  • 3 cloves garlic, minced
  • 20g/ ¾ cup flat-leaf parsley leaves, chopped
  • 20g/ ¾ cup cilantro leaves, chopped
  • 60g pine nuts, roughly chopped
  • 2 medium tomatoes, cut in half and roughly grated (discard the skins)
  • olive oil
Instructions
  1. Put the bulgur in a medium bowl. Cover with 2 cups of warm water and let soak for 15 minutes.
  2. Heat the oven to 350°F/180°C.
  3. Line a 8x12" pan with parchment paper.
  4. Drain the bulgur and press it to squeeze out excess moisture.
  5. In a large bowl, add the bulgur, lamb, beef, allspice, cinnamon, salt, grated onion, garlic, parsley, cilantro, pine nuts, and grated tomato. Mix well until everything looks evenly distributed.
  6. Transfer the mixture to your prepared pan. Use your hands to press the mixture down so it is tightly packed and even across the pan.
  7. Brush the top of the meatloaf with a little bit of olive oil (less than 1 tablespoon should do it).
  8. Bake for 30 minutes, or until brown on the top and cooked through.
  9. Let cool slightly, then serve.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/03/06/beef-lamb-and-bulgur-meatloaf/