Repeat Recipe

Persian Meatloaf

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!

Persian Meatloaf on a plate with parsley.

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Persian Meatloaf

Persian Meatloaf

  • Author: Big Flavors from a Tiny Kitchen - Adapted from In a Persian Kitchen: Favorite Recipes from the Near East
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Persian

Description

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.


Ingredients

Scale

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
2 eggs
¼ cup tomato paste
1 tablespoon lemon juice
½ cup oatmeal


Instructions

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.


Nutrition

  • 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

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Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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