Armenian Meat Loaf

Armenian Meat Loaf

As I was organizing my recipe folder, a small piece of old newspaper flew off the shelf. I was about to throw it away when I realized it was a recipe for Armenian Meatloaf that I found in a newspaper years ago. I had tucked it in my recipe folder then promptly forgot about it. Its reappearance came at a perfect time.

We’re always looking for ways to stretch our food budget, yet maintain a healthy balance of nutrients. One way we do this is to incorporate bulgur in as many recipes as possible. We stock up on bulgur whenever we go to the Middle Eastern store because they generally sell all sizes of bulgur in bulk, allowing us to save a pretty penny. What we don’t use is stored in the freezer; it keeps for a very long time.

After modifying the recipe to suit our taste, Armenian meatloaf become our dinner that very night. Served with cooked carrots and a tossed salad, it was a very satisfying meal.

Armenian Meat Loaf
Yield: 6 servings

1/2 cup uncooked fine (#1) bulgur
Warm water
1 ½ lbs. ground beef, lamb or a combination of the two
1 small zucchini, shredded
1 cup finely chopped onion
1 cup finely chopped flat leaf parsley
1 garlic clove, minced
1 egg, beaten
1 tsp. freshly ground coriander
1 tsp. salt
½ tsp. black pepper
3 Tbsp. pomegranate jelly, melted (apricot jelly or preserves can be substituted – or – omitted completely)

1. Place the bulgur in a medium-sized bowl. Pour enough warm water to cover the bulgur. Cover with bowl with plastic wrap and let rest until water is absorbed. Once bulgur is soften, strain excess water, if any.
2. Combine ground meat, shredded zucchini, softened bulgur, onions, parsley, garlic, egg and seasonings. Mix well. Shape into a loaf.
3. Place loaf in a shallow baking pan. Bake in a preheated 350°F oven for 55 minutes.
4. Brush top of meat loaf with jelly/jam, if using. Return to oven and bake another 3 to 5 minutes. Allow meatloaf to rest 10 minutes before slicing.
5. Serve with your favorite side dishes.

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  1. Francesca T February 3, 2020 at 7:21 pm

    Hi, I am so glad you found that recipe for Armenian Meatloaf, because I couldn't find the recipe in any of my Armenian cookbooks. For those of us with celiac, can quinoa be successfully substituted without detracting from flavor or texture of the meatloaf? I made this with bulgur a long time ago (2011) before i was diagnosed with celiac. Thanks.

    1. Robyn Kalajian February 3, 2020 at 8:44 pm

      Since I've never used quinoa as a replacement in this recipe, I would say it would most-likely be fine as a substitute for bulgur. I'd suggest rinsing the quinoa before using, then cooking it before adding to the mixture, as the quinoa should be soft.

    2. Francesca Tate June 9, 2020 at 3:00 pm

      Thank you very much! I will use that technique!


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