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Meatloaf, Lebanese (M, KLP, TNT)
Source: NY Times
Serves: 12

2 lb. lean ground lamb
1/2 cup matzo meal
2 onions, finely chopped
2 egg whites
1/4 cup minced parsley
1/4 cup minced fresh mint
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. grated nutmeg
Freshly ground black pepper
1/3 cup toasted pine nuts
1/3 cup golden raisins
1/3 cup chopped dried apricots
2 tbsp. olive oil
2 cloves garlic, minced
2 stalks celery, thinly sliced
2 carrots, peeled and thinly sliced
1 16-oz. can peeled tomatoes
1 cup red wine or water
1 bay leaf
Roasted new potatoes

In a bowl combine the lamb, matzo meal, 1 onion, egg whites, parsley and mint. Mix well. Add cinnamon, ginger and nutmeg, and season to taste with salt and pepper.

Divide meat into two parts. Working with one at a time, place large piece of plastic wrap on table and form meat into a 10"x5" rectangle.

In a bowl, combine pine nuts, raisins and apricots. Sprinkle half of mixture lengthwise along center of rectangle, pressing mixture into meat. Fold meat over fruit to enclose, using plastic wrap to lift meat. Wrap tightly to form a "sausage" and tie ends to seal. Repeat with remaining meat and fruit. Wrap each in foil and refrigerate at least one hour.

In a 12" oven proof skillet, heat oil and sauté remaining onion, garlic, celery and carrots until tender. Add tomatoes with their liquid, wine and bay leaf. Season with salt and pepper, bring to boil and simmer 5 to 10 minutes.

Carefully unwrap lamb loaves and slide them into sauce. Spoon some of sauce over meat and bake at 375°F for 1 to 1-1/2 hours, until lamb is done and sauce has thickened.

Carefully transfer loaves to platter. Slice and serve with sauce accompanied by roasted new potatoes.

Poster's Notes:
This is from the NY Times many years ago, an article about Sephardic Seders. I make it about every other year for Passover.

Posted by Judy Sennesh

Nutritional Info Per Serving: N/A