Wednesday, August 10, 2011

Armenian Style meatloaf

If you're like me, you are probably not really family with Armenia and the flavors that are typical in the cuisine there. Armenia is at the crossroads of Europe and Asia and has influences from Georgia, Turkey and Syria. Burghul is the prefered grain and fruits and nuts are used extensively in dishes.

The recipe for this meatloaf highlights the typical elements of Armenian cuisine. The meat is mixed with fresh shredded vegetable and burghul (bulgur).


Then it was shaped into a loaf shape and baked.


The top was brushed with a glaze of apricot preserves and baked a bit more.
Armenian Meat Loaf
Yield: 6 servings

1/2 cup uncooked fine (#1) bulgur
Warm water
1 ½ lbs. ground beef, lamb or a combination of the two
1 small zucchini, shredded
1 cup finely chopped onion
1 cup finely chopped flat leaf parsley
1 garlic clove, minced
1 egg, beaten
1 tsp. freshly ground coriander
1 tsp. salt
½ tsp. black pepper
3 Tbsp. pomegranate jelly, melted (apricot jelly or preserves can be substituted – or - omitted completely)

1. 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.
2. Combine ground meat, shredded zucchini, softened bulgur, onions, parsley, garlic, egg and seasonings. Mix well. Shape into a loaf.
3. Place loaf in a shallow baking pan. Bake in a preheated 350°F oven for 55 minutes.
4. Brush top of meat loaf with jelly/jam, if using. Return to oven and bake another 3 to 5 minutes. Allow meatloaf to rest 10 minutes before slicing.
5. Serve with your favorite side dishes.


Tina said...

When I was younger meatloaf was not my thing-however, as I got older my tastes changed. This looks like a tasty and unique recipe. Will need to try with bulgur-thanks for sharing.

Lizzy said...

I just love meatloaf...and your version sounds delicious!!!