Lebanese Meatloaf

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


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

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.


For the Meatloaf

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


    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.