Middle East Meatloaf
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FROM - New York Times Magazine - February 1991 INGREDIENTS 1 pound lean ground beef 1 pound lean ground lamb 2 eggs 1 cup milk 1/2 cup rolled oats 1/2 cup chopped parsley 1 cup minced onion 1/2 cup red pepper, minced Juice of 1/2 lemon Grated zest of 1/2 orange 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 Preheat oven to 425 degrees. In a bowl, combine ground beef and lamb. In a separate bowl, beat eggs. Stir in the milk and oats. Mix thoroughly. Add all other ingredients, except clarified butter. Mix well (use your hands). Shape mixture into an oval loaf and place in a roasting pan. Drizzle with clarified butter and bake for 1 hour. Serve drizzled with sauce. Makes 6 to 8 servings SAUCE 2 tablespoons butter or olive oil 1 cup finely chopped onions 1/2 cup finely chopped green pepper 1 bay leaf 1 clove garlic, minced Juice of 1 lemon 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, optional 3 tablespoons chopped parsley In a skillet, heat butter or olive oil. Add onions, green pepper, and bay leaf and sauté until the onion is translucent and limp, about 5 to 10 minutes. Add the remaining ingredients, except tomato paste and parsley, breaking the tomatoes into small pieces as you add them. Simmer for 30 minutes, or until the sauce begins to thicken. Add the tomato paste and stir well. Cook 15 minutes. Add the parsley; stir well. Remove bay leaf. Serve over the Meat Loaf. Makes 4 cups