Middle eastern meatloaf

Middle Eastern meatloafAustralian Women's Weekly


Spiced onions


1.Preheat the oven to 180°C (160°C fan-forced). Lightly oil a 24cm-springform tin, line base with baking paper. Spread 1 tablespoon of the oil over the base.
2.Rinse the wheat in a fine sieve under cold water; drain well.
3.Process onion until chopped finely. Add the lamb, salt, pepper and cinnamon and wheat; process until a thick paste forms. Press the lamb mixture over the base of the prepared tin. Brush with the remaining oil. Sprinkle with the pine nuts; press lightly into the surface. Bake for 30 minutes.
4.Meanwhile, for spiced onions, heat oil in a medium frying pan. Add onion; cook, covered, over medium heat, for 15 minutes. Uncover, cook, stirring occasionally, for a further 10 minutes or until onion is soft but not coloured. Add spices; season with sea salt and freshly ground black pepper. Cook, stirring, until fragrant. Stir in pine nuts.
5.Top cooked meatloaf with spiced onions, parsley and sumac.

Uncooked meatloaf suitable to freeze. Not suitable to microwave.


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