Middle Eastern Meatloaf
125g Bulgar wheat (dry weight)
grated zest of 1 orange
1 onion, finely chopped
2 carrots, coarsely grated
250g pack minced lamb
2 tsp ground cinnamon
2 tbsp pine nuts
50g sultanas
2 beaten eggs
Preheat the oven to 190'C, Gas 5. Grease and line the base of a 1.5k (2lb) loaf tin. Cook the bulgar wheat in a pan of boiling water for 10 minutes until tender. Cool slightly then drain well and tip into a large bowl.
Stir the remaining ingredients into the bowl and mix well to combine.
Transfer the mixture to the prepared loaf tin and press down very well with the back of a spoon. Bake for 40-45 minutes until cooked through and nicely browned. Turn out of the tin and slice.
They suggest serving it with lightly steamed Savoy cabbage, we had it with steamed Kale.
You could use cooked brown rice or even couscous in this recipe and I found I had no pine nuts so I used almonds instead.
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