Lebanese Meatloaf

Name: Lebanese Meatloaf (Kefta bil Saniyeh (kef-ta bill sa-nee-yee))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 1/16 teaspoon nutmeg; 8 ounces frozen peas (about 2cups); ¼ teaspoon cinnamon; 1/16 teaspoon cloves; ¾ teaspoon coarsely ground black pepper; ¾ teaspoon ground allspice; 2 egg whites; 1½ tablespoons balsamic vinegar; (You can substitute ground lamb in place of the ground beef.); 1 cup peeled and diced tomato (½ inch); 1 (29-ounce) can tomato sauce; 3 cups (lightly packed) thinly sliced yellow onion (¼ inch); 2 russet baking potatoes (about ½ pound each), peeled and cut lengthwise into 8 equal spears; ½ cup finely chopped flat-leaf parsley; use green leafy parts and tender stems; 1 cup minced yellow onion; 1½ pounds ground beef (80% lean); ½ teaspoon and 1½ teaspoon salt, divided; 2 tablespoons and ½ tablespoon extra-virgin olive oil, divided

Kefta bil Saniyeh (kef-ta bill sa-nee-yee)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

This is an easy and delicious alternative to traditional meatloaf and can be prepared a couple of days in advance. As the meat and potatoes marinate in the sauce, the flavors are enhanced. This recipe comes in handy for a quick Sunday evening dinner.

Ingredients

For the Meatloaf

2 russet baking potatoes (about ½ pound each), peeled and cut lengthwise into 8 equal spears

Asia
Lebanon
Main course
Dinner
Mediterranean
Spicy
Gluten-free

Method

Prepare Ahead

You can bake the meatloaf a couple of days in advance. Refrigerate covered. Reheat at 350°F until heated through. Serve as directed.