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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


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
2 eggs
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

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