Lebanese Meat Loaf

Marsha Gardner


Bulgur wheat, cinnamon and cumin is what makes Lebanon Meatloaf different from everyday. I serve with a side of rice, a salad and a flat bread.

★★★★★ 1 vote
15 Min
25 Min


1 c
bulgur wheat, uncooked
2 c
onions, coarsely chopped
1 lb
lean ground beef or lamb
1/2 tsp
freshly ground black pepper
1/2 tsp
cumin, ground
1/2 tsp
cinnamon, ground
1 tsp
kosher salt or to taste
1/3 c
fresh parsley, chopped
peppercorns, whole black
1 c
plain yogurt


1Place bulgur in a fine strainer and rinse thoroughly with cool water.
2In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.
3Add bulgur and 1/4 cup parsley; whirl just to mix.
4Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.
5Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste.
6To serve, cut diamonds apart and accompany with yogurt.

About Lebanese Meat Loaf

Course/Dish: Beef, Other Main Dishes
Other Tag: Quick & Easy