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 ½ – 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.
- Note that nutrition calculation for this recipe uses ground lamb.
Nutrition information
Nutrition Facts
Persian Meatloaf
Amount per Serving
Calories
293
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9
g
56
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
109
mg
36
%
Sodium
432
mg
19
%
Potassium
370
mg
11
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
17
g
34
%
Vitamin A
416
IU
8
%
Vitamin C
7
mg
8
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
