Ottolenghi Shawarma Meatloaf #1

Resized for sensible measurements.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add onion, egg, bulgur, garlic, allspice, cayenne, cumin, paprika, and turmeric to a medium mixing bowl and combine thoroughly, then set aside in fridge for ~1 hour to hydrate.

Step 2

Add oil, onions, salt, and pepper to a cold pan and toss/stir to combine. Place on medium-high heat and wilt the onions, covered, for ~10 minutes, stirring every ~3 minutes.

Step 3

Pre-heat oven to 390F.

Step 4

Reduce heat to medium-low and remove lid. Cook, stirring every 1–2 minutes and adding 1–2 tbsp of water for deglazing as necessary, until onions reach desired doneness.

Step 5

Add molasses, allspice, and cinnamon and stir to combine thoroughly. Cook as above for 3–5 minutes more, just to develop cooked pomegranate flavors, then remove from heat and allow to cool.

Step 6

Once the meatloaf base is hydrated, add lamb, oil, zucchini, cilantro, mint, salt, and pepper and combine thoroughly.

Step 7

Place a medium cast iron pan over high heat and, when hot, grease bottom and sides with oil. Add meatloaf mixture and quickly pat flat, then place in oven.

Step 8

(OPTIONAL) Alternatively, simply grease a baking dish of your choice, add meatloaf, and place in oven.

Step 9

Bake until ~140F (~20 minutes for shallow pans, ~40 minutes for loaf pans), then remove and spread the caramelized onion topping evenly on top. Return to oven and bake until 155F, usually ~10 minutes.

Step 10

Add yogurt, molasses, and salt to a small bowl and whisk to combine, then set aside.

Step 11

Remove from the oven and rest for ~10 minutes to allow carryover to bring meatloaf to 160F.

Step 12

Garnish with additional finely chopped cilantro/mint, as desired, and serve along with yogurt.