Middle Eastern meatloaf

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

First published: Nov 2017

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This Middle Eastern meatloaf recipe is so easy to put together and the family will love it.

Serves: 4

Time to make: 1 hr

Hands-on time: 20 mins

Ingredients

spray oil
500g lean beef mince
1 tablespoon bulgar
1 egg, lightly beaten
1 onion, diced
2 cloves garlic, crushed
1 tablespoon harissa spice mix
1 carrot, grated and squeezed of excess moisture
1 courgette, grated and squeezed of excess moisture
⅔ cup oil-free store-bought roasted capsicum, drained and diced, to garnish
¼ cup toasted pine nuts, to garnish
½ cup baba ganoush dip, to serve (we used Lisa’s Aubergine & Cashew with CorianderCilantroX & Lime)

Preheat oven to 180°C. Lightly grease a 22cm pie dish with oil spray.
In a large bowl, combine mince, bulgar, egg, onion, garlic, harissa, carrot and courgette. Press into prepared pie dish and bake for 40 minutes. Drain off the excess liquid during cooking, if needed.
Meanwhile, to make tabbouleh, in a large bowl place bulgar and cover with water. Leave for 20 minutes to soften. Drain and squeeze excess moisture then return to bowl.
Add parsley, mint, tomatoes, garlic and lemon zest and juice. Toss to combine.
Serve meatloaf topped with capsicum and pine nuts, with baba ganoush and tabbouleh on the side.

Make it vegan: Use Sanitarium Vegie Delights vege mince and Orgran egg replacer. Check baba ganoush is vegan.

Calories 579cal

Kilojoules 2420kJ

Protein 40g

Total fat 27g

–Saturated fat 7g

Carbohydrates 35g

–Sugars 12g

Dietary fibre 13g

Sodium 400mg

Calcium 180mg

Iron 8.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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