Buckwheat Lamb Meatloaf

By eatwithnamie
June 29, 2017
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Author Notes: It's a healthy middle-eastern twist for a classic meatloaf and has no eggs in it.eatwithnamie

Makes: 1

  • 2 pounds ground lamb
  • 1 piece onion
  • 5 pieces garlic
  • 1 cup soaked buckwheat
  • 1 teaspoon sumac, cumin, paprika
  • 1 teaspoon dried mint or a handful fresh
  • 1 tablespoon pomegranate molasses
  • 1 handful fresh parsley
  • 2 teaspoons sea salt
  • 1/4 teaspoon ground blackpepper
  1. Preheat the oven to 190’C(370F).
  2. In a food processor, blend onion and garlic – or chop finely by hand – and add to a large bowl, along with the ground meat, spices, seasonings, and buckwheat, and mix well.
  3. Transfer it into a loaf pan and bake for 50-60 mins.
  4. Tips: You can baste the loaf half way through the cooking or drain it off at the end and make a reduction sauce with your favourite method, eg. balsamic, pomegranate, red wine, etc

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