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Suggest a better descriptionPreheat oven to 375F. Thoroughly coat a Bundt pan with olive oil. In a large saute pan, heat the olive oil and 2 tablespoons of butter. Add the garlic and onions. Saute until the onions are transluscent, about 3 minutes. Add the parsley and fennel seeds. Remove half the onion mixture and combine with the ground lamb in a large bowl. Set aside the other half of the onion mixture. Add the ground sausage to the saute pan, and brown. Add the lime juice and vermouth. Remove from the heat. Add this mixture to the reserved onion mixture. Set aside. Squeeze the excess water from the bulur wheat. Mix with the lamb. Add the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon, nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this mixture in half. Press half the lamb mixture into the pan. Arrange the sausage mixture on top of the lamb. Sprinkle the pine nuts and pistachios evenly over the sausage layer. Press the other half of the lamb mixture on top of the nut layer. Dot the loaf with the remaining tablespoon of butter and place the broken bay leaves on top of the loaf. Bake for 1 hour or until done. Remove the bay leaves. Let the loaf sit for 15 minutes before inverting it onto a round serving platter. Serves 8-10. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (596g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1572 | ||
Calories from Fat: 1173 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 130.3g | 174 % | |
Saturated Fat 55.1g | 275 % | |
Monounsaturated Fat 53.7g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 381.7mg | 117 % | |
Sodium 411.8mg | 14 % | |
Potassium 1270.1mg | 33 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.9g | ||
Protein 86.1g | 123 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1572
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