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


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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

How to Make Lebanese Meat Loaf


  • 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.

Printable Recipe Card

About Lebanese Meat Loaf

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

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