Queen of sheba meatloaf

Yield: 10 servings

Measure Ingredient
2 tablespoons Virgin olive oil
3 tablespoons Butter
4 Garlic cloves, crushed
2 mediums Onions, finely chopped
½ cup Finely chopped fresh Italian parsley
1 teaspoon Fennel seeds
2½ pounds Lean ground lamb
1 pounds Ground hot sausage, casing removed
Juice of 1 lime
¼ cup Dry vermouth
¾ cup Dry bulgur wheat, soaked for 30 minutes in water to cover
2 larges Eggs, lightly beaten
3 tablespoons Ketchup
1 teaspoon Sesame oil
2 tablespoons Dried mint
1 teaspoon Ground allspice
¼ teaspoon Dried rosemary
1 teaspoon Ground cinnamon
½ teaspoon Grated nutmeg
⅛ teaspoon Black pepper
2 tablespoons Worcestershire sauce
¼ cup Toasted pine nuts
⅓ cup Pistachios
3 tablespoons Bay leaves, split in half

Preheat oven to 375'F. Thoroughly coat a Bundt pan with olive oil.

In a large saute pan, heat the olive oil and 2 tablespoons of butter.

Add the garlic and onions. Saute until the onions are transluscent, about 3 minutes. Add the parsley and fennel seeds.

Remove half the onion mixture and combine with the ground lamb in a large bowl. Set aside the other half of the onion mixture.

Add the ground sausage to the saute pan, and brown. Add the lime juice and vermouth. Remove from the heat. Add this mixture to the reserved onion mixture. Set aside.

Squeeze the excess water from the bulur wheat. Mix with the lamb. Add the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon, nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this mixture in half. Press half the lamb mixture into the pan. Arrange the sausage mixture on top of the lamb. Sprinkle the pine nuts and pistachios evenly over the sausage layer.

Press the other half of the lamb mixture on top of the nut layer. Dot the loaf with the remaining tablespoon of butter and place the broken bay leaves on top of the loaf.

Bake for 1 hour or until done. Remove the bay leaves. Let the loaf sit for 15 minutes before inverting it onto a round serving platter.

Serves 8-10.

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