Lebanese-Style Meat Loaf Recipe

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 small potatoes peeled and cut into chunks LEBANESE-STYLE MEAT LOAF RECIPE


2 pounds ground beef
2 small onions (1 finely diced, and 1 cut into fours)
2 or 3 carrot sticks (peeled and cut into chunks)
3 small potatoes peeled and cut into chunks (if peeled in advance, soak them in cold water so they don’t brown)
1 eight oz. can of tomato sauce or 2 teaspoons of tomato paste
Parsley (1 tablespoon dried or 1/4 cup finely chopped fresh parsley)
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup bread crumbs
1 cup peas (we used frozen peas)
Serves 4-6


1. In a mixing bowl add meat, diced onion, salt, pepper, parsley, bread crumbs and mix
2. Preheat panggangan to 475 and grease a baking sheet
3. Form mixture into a loaf. It can be any size you want, just make sure it’s firm and all together
4. Put in panggangan for 35 minutes
5. After 35 minutes, remove your loaf from the baking pan and add it to casserole dish (larger dish will allow you to have room for your veggies and juice – Eva used a 9.5 x 13.5 dish)
6. In your casserole dish, add 4 cups of water, onions, carrots, peas, and potatoes, another teaspoon of salt and place the casserole dish back into the panggangan for another 45 minutes or until potatoes and carrots are tender to the fork.
7. Start Riz Bil Sh’arieh or other rice of choice (that is, if you want rice!)
8. Add sauce after 45 minutes, and place it back in the panggangan for 10 more minutes


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