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This is one of our favorite recipes, and I hadn’t made it for a while (so long, actually, that it’s on my livejournal location!).
This was the first time I made it with lamb, and it was great! The flavors in this meatloaf are different from the American version.
The hint of cinnamon adds a warmness, and the celery leaves really enhance the flavors. I adapted it this time around to cook the way that I like other meatloaf recipes – free form on a pan.
This lets the fat escape from the meat, and makes it cook faster. I also used oatmeal instead of bread soaked in water, because I prefer that consistency.
This is a must-try recipe!! We made a little mixture of ketchup and hot sauce to dip some bites of our meatloaf in, which kicked up the flavors even more!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Persian
The flavors in this meatloaf are different from the American version. The hint of cinnamon adds a warmness, and the celery leaves really enhance the flavors.
1 ½ pound ground lamb or beef
1 large onion, grated
¼ cup green onion, finely chopped
¼ cup parsley, chopped
¼ cup celery leaves, finely chopped
1 teaspoon salt
¼ teaspoon cinnamon
½ teaspoon black pepper
¼ cup tomato paste
1 tablespoon lemon juice
½ cup oatmeal
Put ingredients into a large bowl. Mix well until thoroughly mixed.
Form into a rectangular loaf, around 2 inches high, in the center of a baking sheet.
Bake at 350°F for 45 minutes to an hour.
- Serving Size:
- Calories: 588
- Sugar: 4.1 g
- Sodium: 736.6 mg
- Fat: 42.5 g
- Saturated Fat: 18.3 g
- Carbohydrates: 14.8 g
- Fiber: 2.8 g
- Protein: 34 g
- Cholesterol: 217.4 mg
Keywords: meatloaf, lamb meatloaf, Persian dinner