Middle Eastern Meat Loaf Recipe (2024)

I have my own recipe for a Middle Eastern meatloaf made with dark meat ground turkey, but this was a pleasant change. I would definitely reduce the amount of pine nuts and raisins - especially since raisins are also a component of the sauce.

add ras al hanout, harissa, sumac, more garlicsaute the onions and peppers,

Excellent flavor; next time will slightly reduce pine nuts for better texture. Sauce was a surprise delight.

I search for Persian recipes for flavors I remember from brief visits. The meat loaf and sauce came close to the first meal I had in Iran. I will cook it again. I will reduce the pine nuts and toast first. As suggested, I will increase the spices, citrus, and add sumac. I would suggest that people miss an expanded tasting experience in not using lamb. This was the first time I simply picked up ground lamb from the meat counter. (I've lived in some out-of-the way places recently.)

This was a total waist of time, ingredients and energy. Looked good, sounded good. We followed the receipt to the tee and threw it out after dinner. Sauce delicious. Meatloaf gross.

After reading other comments about the meatloaf being bland, I made the following adjustments: increased the breadcrumbs, added sumac and Urfa Biber pepper, skipped the oats and milk, reduced the pine nuts. I then cooked the meatloaf for 45 min at 425, and I’d actually adjust that next time to 40 min at 400 degrees.The sauce was tasty, it definitely cooks down quite a bit and becomes less “saucy.”

One more thing, the amount of milk was way too much. Mixture was borderline soupy. Added bread crumbs to adjust consistency.

Agree with those who said it was bland. Added z’atar, ras al hanout, cumin, salt (none in recipe), additional tbsp worcestershore sauce as well as a tbsp of soy sauce.

Also, 425 deg too hot! Oven started smoking. Maybe start at 425 and turn down to 350-375 when putting meat in.

I made ahead and let rest in fridge for a few hours to ease dinner prep. Maybe the melding time improved things for me? I did use slightly more beef than lamb, and we were out of raisins so I substituted with Barberries. Also, no oatmeal at home, so I ground up some saltine crackers and used them. I think the Barberries made for a tangier flavor than raisins would have, but the flavors were really good overall. Very similar to meat dishes served at medieval fares.

I cooked a version of this recipe. Based on comments I doubled the spices/herbs, and added 2 tsp each of ras el hanout, cumin, and harissa spice, 1/2 cup chopped fresh mint, one beef stock cube («Oxo») and 1 tsp chilli powder. I used the same amounts of orange zest, lemon juice, pine nuts (though I did toast nuts) and currants as the original recipe; and we did not feel that the dish was overpowered by the orange, or had too many pine nuts/currants as others had commented.

I made an error and cooked the sauce with the meat - finished product was delicious and anything but bland. I did add more lemon and orange.

As far as texture and consistency, this is one of the best meatloaves I ever made. Skipped the sauce and it was still good. Will try recommendations for adding more spice.

This was the worst recipe I have made on NYT cooking. So much food will be thrown out… so much time… the orange was overpowering

The sauce is fantastic. I have been staying away from tomato and red sauces for a while but this one is just excellent and can be used with anything. Leftover time was huge.The meatloaf itself worked out well I liked the orange next time - and there will be a next time - I will use more orange as others suggest. I love pine nuts and they made the texture fit me. Great recipe!

This was crazy delicious! Lots of adjustments, though, the biggest of which was subbing lentils for the meat. I searched NYT Cooking for "lentil loaf," and this recipe popped up. It has a flavor profile unfamiliar to me, so I took a crack at it. I increased the spices, and added cinnamon, cumin, sumac, and cardamom (no ras al hanout handy). Sautéed the mushrooms separately, and then sautéed the onions with the peppers and spices. Oh, and tossed in a bit of tamarind. Lovely!

All lamb. Italian bread crumbs instead of oats and milk. Cumin, cardamom, coriander. Slow cooker instead of high oven heat obviates need for sauce.

Mexican: sub. Cilantro for parsley, chipotle in adobo for green pepper. Leave out mid eastern spices.

This was a total waist of time, ingredients and energy. Looked good, sounded good. We followed the receipt to the tee and threw it out after dinner. Sauce delicious. Meatloaf gross.

Loaf Whole red pepper plus seeded and partially veined jalapeños and Serranos, Tbs of zaatar, 2 tsp black pepper, whole orange/lemon zest and juice, Tbs harrisha, 1/2 cup flaxseed milk, 1/8 cup tomato paste; skip pine nuts; sub dried cranberries for raisins, ditch thyme and allspice.Sauce 4-5 pressed garlic cloves, whole red or orange pepper, no raisins or cranberries, 1/2 can tomato paste, cilantro plus parsley. Add browned meatballs to sauce. Simmer 20 minutes.