Shawarma Meatloaf with Caramelized Onions

Amarante

Today at 3:58 pm

This was a very good variant of meatloaf - using bulgur and Middle Eastern spices instead of the classic American style. Nice way to "hide" zucchini and it also keeps the meat moist.

It's not really a "loaf" since you spread it out in the pan before putting it in the oven.

You can make the caramelized onions ahead if it is easier and also per instructions - hold off baking until the next day

You can make pomegranate molasses by boiling down pomegranate juice until it thickens

Shawarma Meatloaf with Caramelized Onions

Excerpt From: Yotam Ottolenghi - Ottolenghi Comfort

Getting ahead: The meatloaf can be made and sitting ready in the pan for up to 1 day before baking. Once baked, it keeps for a couple of days in the fridge. Bring it back up to room temperature or warm through before serving.

Meatloaf

2 onions, grated (1¾ cups/265g)
3 eggs, lightly beaten
3 garlic cloves, crushed to a paste
1 tbsp ground cumin
1 tbsp paprika
1½ tsp ground allspice
1¼ tsp ground turmeric
¼ tsp cayenne pepper
⅔ cup/125g bulgur
1 lb 10 oz/750g ground lamb (or beef), 20% fat
1 large zucchini, grated (2 cups/200g)
½ oz/15g cilantro, leaves and stems finely chopped, plus ¼ cup/5g extra leaves to serve
¾ cup/15g mint leaves, finely chopped, plus ¼ cup/5g extra leaves to serve
3 tbsp olive oil
salt and black pepper

Caramelized onion topping

3 tbsp olive oil
3 onions, thinly sliced (4 cups/480g)
1 tsp granulated sugar
2 tbsp pomegranate molasses
½ tsp ground cinnamon
½ tsp ground allspice

Pomegranate yogurt

1 tbsp pomegranate molasses
1 cup plus 1 tbsp/300g Greek yogurt - use vegan
2 tbsp pomegranate seeds, to serve (optional)

To make the meatloaf, put the onions, eggs, garlic, spices, and bulgur into a medium bowl. Set aside in the fridge for 1 hour, to soak and bloom. Add the lamb, zucchini, cilantro, mint, 2 tablespoons of the oil, 1½ teaspoons of salt, and a good grind of pepper and mix well to combine.

Meanwhile, make the caramelized onions. Put the oil into a medium saucepan and place on medium-low heat. Add the onions, sugar, ¾ teaspoon of salt, and some pepper and cook for 15–20 minutes, stirring often, until slightly caramelized. Add the molasses and spices and cook for 5 minutes. Remove from the heat.

Swirl the pomegranate molasses into the yogurt and set aside.

Preheat the oven to 400°F.

Place an 11-inch/28cm cast-iron overproof sauté pan on high heat and, when hot, add the remaining oil and spread it in the pan. Add the meatloaf mixture and, using your fingers, quickly pat down and immediately place in the oven. Bake for 20 minutes. Spread the caramelized onion topping evenly on top and bake for 10–12 minutes. Remove from the oven and set aside for 15 minutes, to rest.

Sprinkle with the extra mint and cilantro leaves and the pomegranate seeds, if using. Serve warm or at room temperature, with the pomegranate yogurt alongside.