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. What we don’t use right away is stored in the freezer.
After modifying the recipe to suit our taste, Armenian meatloaf became our dinner that very night. Served with rice pilaf, cooked carrots and green beans (fassoulia), it was a very satisfying meal.
A flavorful, comforting meatloaf that's perfect for any day of the week!
Course Main Course
Prep Time 30minutes
Cook Time 1hour
Resting time 10minutes
Total Time 1hour40minutes
⅓cupfine (#1) bulguruncooked
warm tap waterenough to cover bulgur
2lbs. lean ground lamb or ground beefor a combination of the 2
1cupflat-leaf Italian parsleyfinely chopped
1tsp.freshly ground coriander
½tsp.allspiceor to taste
1 tsp.saltor to taste
ground black pepperto taste
ground Aleppo pepperto taste, optional
Sweet Glaze for Top – optional
3Tbsp.pomegranate jelly or apricot preservesmelted
Savory Glaze for Top – optional
2-3Tbsp.tomato pastediluted with a little water to make it spreadable
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.