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Middle East Meat Loaf with Tomato Sauce

by

Yield: 8 to 10 servings

Meat Loaf:

Ingredients:

  • 1 pound lean ground beef
  • 1 pound ground lamb
  • 2 eggs
  • 1 cup milk
  • 1/2 cup rolled oats
  • 1/2 cup chopped fresh parsley
  • 1 cup minced onion
  • 1/2 cup minced red bell pepper
  • 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 teaspoon salt
  • 1/2 to 1 teaspoon black pepper
  • 2 cloves garlic, minced
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons clarified butter
  • Tomato Sauce

Instructions:

Preheat oven to 425 degrees F. In a bowl, combine the ground beef and lamb. In a separate bowl, beat the eggs, and stir in the milk and oats. Pour the mixture into the meats, and mix thoroughly. Add remaining ingredients except for clarified butter. Mix well, using your hands.

Shape the mixture into an oval loaf and place into a roasting pan. Drizzle with clarified butter and bake for at least 1 hour, or until done. Serve drizzled with Tomato Sauce or with the sauce on the side.

Tomato Sauce

Ingredients:

  • 2 tablespoons butter or olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped green bell 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 juice (preferably Italian with basil)
  • 2 tablespoons tomato paste (optional)
  • 3 tablespoons chopped parsley

Instructions:

In a skillet, heat the butter or olive oil. Add the onion, green pepper, and bay leaf, and saute until the onion is translucent and limp, about 5 to 10 minutes. Add the remaining ingredients, except the 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, if using, and stir well. Cook 15 minutes. Stir in the parsley. Serve over the meat loaf.
Updated Thursday, May 8th, 2003
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