Meatloaf

Name: Meatloaf (Dast peech-e gusht)
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: Makes 1 loaf
Cuisine: Iranian
Ingredients: 2 tablespoons oil, butter, or ghee*; 2 large onions, peeled and thinly sliced; 2 cloves garlic, peeled and chopped; 2½ pounds (1.1 kg) ground lamb (or beef, turkey thighs, or fillets of fish); 2½ pounds (1.1 kg) ground lamb (or beef, turkey thighs, or fillets of fish); 2½ pounds (1.1 kg) ground lamb (or beef, turkey thighs, or fillets of fish); 2½ pounds (1.1 kg) ground lamb (or beef, turkey thighs, or fillets of fish); 1 large Fuji apple, coarsely grated; ¼ cup (60 g) tomato paste; ½ cup (40 g) chopped fresh tarragon; ¼ cup (20 g) chopped fresh parsley; 2 tablespoons cumin powder; 1 teaspoon ground cinnamon; 1 teaspoon cayenne; 2½ teaspoons sea salt; 1 teaspoon fresh ground pepper; ½ teaspoon baking soda; 1 teaspoon turmeric; ½ cup (30 g) plain bread crumbs; 2 eggs, lightly beaten; 1 large carrot, peeled and grated; 1 cup (85 g) chopped fresh parsley; 3 hard-boiled eggs (optional); ¼ cup (40 g) barberries, cleaned and rinsed*; ¼ cup (60 g) grape molasses or brown sugar; 1 cup (150 g) barberries, cleaned and rinsed*; 2 tablespoons oil; ¼ cup (60 g) grape molasses or brown sugar; 2 tablespoons oil, butter, or ghee*; 2 tablespoons oil, butter, or ghee*

Dast peech-e gusht

Preparation info

Makes
1
loaf

Difficulty
Medium
Ready in
1 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Meatloaf

2 tablespoons oil, butter, or ghee*
2 large onions, peeled and thinly sliced

Asia
Iran
Main course
Southeast Asia

Method

Preheat the oven to 400°F (200°C).
To make the meatloaf: Heat 2 tablespoons oil in a skillet and sauté the onions and garlic until golden. Remove from heat and allow to cool.
In a large mixing bowl, combine the cool, sautéd onions and garlic