Author Notes
It's a healthy middle-eastern twist for a classic meatloaf and has no eggs in it. —eatwithnamie
Ingredients
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2 pounds
ground lamb
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1 piece
onion
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5 pieces
garlic
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1 cup
soaked buckwheat
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1 teaspoon
sumac, cumin, paprika
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1 teaspoon
dried mint or a handful fresh
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1 tablespoon
pomegranate molasses
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1 handful
fresh parsley
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2 teaspoons
sea salt
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1/4 teaspoon
ground blackpepper
Directions
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Preheat the oven to 190’C(370F).
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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.
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Transfer it into a loaf pan and bake for 50-60 mins.
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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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