Armenian Meatloaf
A flavorful, comforting meatloaf that's perfect for any day of the week!
Ingredients
- ⅓ cup fine (#1) bulgur (uncooked)
- warm tap water (enough to cover bulgur)
- 2 lbs. lean ground lamb or ground beef (or a combination of the 2)
- 1 small zucchini (shredded)
- 1 cup onion (finely chopped)
- 1 cup flat-leaf Italian parsley (finely chopped)
- 1 clove garlic (minced)
- 1 egg (beaten)
- 1 tsp. freshly ground coriander
- ½ tsp. allspice (or to taste)
- 1 tsp. salt (or to taste)
- ground black pepper (to taste)
- ground Aleppo pepper (to taste, optional)
Sweet Glaze for Top - optional
- 3 Tbsp. pomegranate jelly or apricot preserves (melted)
Savory Glaze for Top - optional
- 2-3 Tbsp. tomato paste (diluted with a little water to make it spreadable)
Instructions
- 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.
- Combine ground meat, shredded zucchini, softened bulgur, onions, parsley, garlic, egg and seasonings. Mix well.
- Preheat oven to 350°F- 375°F (oven temperatures vary). Using a large-enough baking pan with sides, pat mixture into a loaf shape. Bake for 50 minutes. Drain off any accumulated fat.
- Brush top of meat loaf with either the jelly/preserves, or tomato paste mixture. Return to oven and bake another 5-10 minutes. Remove pan from oven; allow meatloaf to rest 10 minutes before slicing.
- Serve with your favorite side dishes.
Tried this recipe?Let us know how it was!