Description
Ground beef or lamb is spiced and mixed with celery leaves and fresh herbs in this comfort food recipe with Middle Eastern flair.
Ingredients
Units
Scale
- 1 1/2 pounds ground lamb, beef, or bison
- 1/2 cup rolled oats
- 1 large white or yellow onion, grated
- 2 large eggs
- 1/4 cup tomato paste
- 1/4 cup finely chopped green onions (about 1-2 green onions)
- 1/4 cup finely chopped celery leaves
- 1/4 cup chopped fresh parsley
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon ground cinnamon
- Ground sumac, for serving (optional)
Instructions
- Preheat oven to 350°F. Line a large, rimmed sheet pan with foil or parchment paper and set aside.
- To a large bowl add the ground meat, rolled oats, grated onion, eggs, tomato paste, green onions, celery leaves, parsley, lemon juice, salt, pepper, and cinnamon. Using your hands, mix together until thoroughly combined.
- Turn the meatloaf mixture out onto the center of the prepared baking sheet. Press the mixture out to form a rectangular loaf, around 1 1/2 – 2 inches high.
- Bake in the preheated oven for 1 hour. Let cool slightly before slicing and serving. Sprinkle with ground sumac, if desired.
Notes
Recipe adapted from In a Persian Kitchen: Favorite Recipes from the Near East by Maideh Mazda
We like to serve Persian meatloaf with a sprinkling of ground sumac alongside steamed basmati rice (plain or with dill and lima beans), mast o khiar, and pita bread.
See full post above for tips and substitution ideas.
