Recipe for cooking stuffed meat loaf

Recipes from the Middle East and North Africa :: Middle Eastern Main Dish Meats

1 1/2 (one and one-half) c. bulgur (cracked wheat)
1 lb. ground lamb or beef
1 med. onion, minced
1 3/4 tsp. salt
1/8 tsp. pepper
Stuffing
2 Tbsp. butter or butter-replacement, melted

Cover bulgur with cold water; let stand 10 mins. Drain; press bulgur to remove excess water. Mix lamb, onion, salt and pepper; add bulgur. Knead until well mixed. Prepare Stuffing.

Press half the lamb-bulgur mixture in an even way in an ungreased 8-in. square or rectangular pan. Cover with Stuffing; spread remaining lamb-bulgur mixture in an even way over stuffing. Cut diagonal lines across top to make diamond pattern. Pour butter over meat loaf. Bake uncovered or without a lid at 350 degrees fahrenheit until brown, about 40 mins.

Cut into diamond shapes; serve hot or cold.

Yields 6 to 8 servings.

Stuffing
1/4 pound ground lamb or beef
1 small onion, minced
2 Tbsp. pine nuts
1/8 tsp. ground cinnamon
Dash of ground nutmeg

Cook and stir all ingredients until lamb is light brown, about 5 mins.