Ingredients:
1 1/4 lbs ground chicken ( turkey, lamb, or beef and lamb combo can be subbed)
1/2 cup onions, finely minced
1 -2 garlic cloves, finely minced
1/4 teaspoon ground allspice
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon sumaq
1/4-1/3 cup fine bulgur wheat or 1/4-1/3 cup potato flakes or 1/4-1/3 cup finely ground breadcrumbs
3/4 cup stewed tomatoes
1/4 cup shredded carrots
1/4 teaspoon black pepper
1 pinch cayenne pepper
1 pinch ground cardamom
1 pinch freshly grated nutmeg
1/4 teaspoon dried mint, crushed finely
1/2 teaspoon salt
1 eggs, slightly beaten
1/2 cup pine nuts, ground or 1/2 cup walnuts, coarsely ground
1 teaspoon dried parsley
Directions:
Grease a pie plate and set aside. Preheat oven to 350 degrees.
In large bowl combine all the ingredients except for the dried parsley. If mixture seems to watery, add some more bulgur. However, DO NOT overmix meat mixture.
Spoon into the pie plate, flattening top with spatula. Garnish top with the dried parsley.
Bake for approximately 35-40 minutes or until meat is cooked through and no longer pink in the center. If meat seems to be browning too much on top, cover with foil.
Remove from oven, let rest 10 minutes then slice up and serve with mashed potatoes, veggies and bread.
Freezes well. IDEA: I usually cut the meatloaf up into small squares and serve for breakfast; freezing the remaining squares for another time. Leftover meatloaf sandwich anyone?.
All ingredient amounts are estimated.
Servings: Serve
Time preparation: 0 min.
Time total: 35 min.