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Lebanese Meat Loaf





Yields
Makes 4 servings

"My father is Lebanese. I remember the flat bread that his sister made, and grape leaves, and kibbeh—the foods we ate when we gathered as a family. Kibbeh was sort of a steak tartare. My dad ate it raw; no one else would. We flattened it in a pan and baked it like meat loaf," says fiber artist Dana Boussard of Arlee, Montana.

Lebanese Meat Loaf




James Carrier
 1 cup bulgur wheat
 2 cups coarsely chopped onions
 1 pound ground lean (7% fat or less) beef or lamb
 1/2 teaspoon pepper
 1/2 teaspoon ground cumin
 1/2 teaspoon ground cinnamon
  About 1 teaspoon salt
 1/3 cup chopped parsley
  Black peppercorns
 1 cup plain nonfat yogurt
Step 1
1

Place bulgur in a fine strainer and rinse thoroughly with cool water.

Step 2
2

In 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.

Step 3
3

Add bulgur and 1/4 cup parsley; whirl just to mix.

Step 4
4

Pat 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.

Step 5
5

Bake, 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.

Step 6
6

To serve, cut diamonds apart and accompany with yogurt.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories357
% Daily Value *
Total Fat 8.8g12%

Saturated Fat 3.2g16%
Cholesterol 66mg22%
Sodium 674mg30%
Total Carbohydrate 39g15%

Dietary Fiber 8g29%
Protein 32g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.