On a ground meat streak. That’s my cold weather comfort zone.
Found this great one pan meatloaf variation in Classic Lebanese Cuisine cookbook by Chef Kamal Al-Faquih. Tweaked it a bit adding more vegetables and lemon juice for potatoes to keep their shape better.
WHAT WENT IN
— a few baking potatoes, peeled and cut lengthwise into 6-8 equal spears
— juice of one lemon
— 3 onions, sliced into 1/4” wedges
— 2 cups frozen peas
— a handful of string beans
— 2-3 tomatoes, roughly chopped
— 28 oz can tomato sauce
— olive oil
— salt & pepper to taste
FOR THE MEATLOAF
— 1 1/2 lb ground lamb
— 1 cup minced yellow onion
— 1/2 cup finely chopped flat-leaf parsley
— 2 eggs
— 1 1/2 Tbsp balsamic vinegar
— 1 tsp ground black pepper
— 1 tsp ground allspice
— 1/2 tsp cinnamon
— 1/4 tsp ground cloves
— 1/4 tsp ground nutmeg
THE PROCESS
1. Preheat the oven to 450°F. Place the potato spears and sliced onions on a baking sheet. Sprinkle liberally with olive oil, lemon juice, and salt. Mix well and spread evenly. Roast on the middle rack, tossing occasionally, for 30 minutes.
2. Once the potatoes and onions are done, remove them from the oven and set aside.
3. Grease the bottom of a large baking dish with olive oil and set it aside.
4. Mix the meatloaf ingredients, transfer the meat mixture to the greased baking dish, and shape it into a loaf about 3” wide and 12” long.
5. Reduce the oven temperature to 375°F.
6. Spread roasted onions and potatoes around the meatloaf. Sprinkle frozen peas, diced tomatoes, beans if using, over potato spears.
7. Pour tomato sauce evenly over the top of the meatloaf and vegetables.
8. Cover the baking dish with aluminum foil sealing it around the edges. Place it on the middle rack of the oven and bake for 45 minutes.
9. Remove the foil and bake uncovered for another 15 minutes.
10. Take the meatloaf out of the oven, spoon some sauce from the sides over the top of the meat. Gently mix sauce around the sides of the meatloaf with the vegetables.
11. Set aside and tent with parchment paper for 15 minutes before slicing and serving.
Thanx Julia, seems pretty clear to me. I’m in Greece at the moment having 2 cataract operations, 2nd one tomorrow snd it’s pretty warm still in Menaggio but will let you know how it turns out. A good cold/wet day meal. Thank you.
Thank you, Andrea! Good luck with your surgery!