Meatloaf is a comfort food classic that many of us grew up enjoying. However, if you’re looking to add an exotic twist to this beloved dish, look no further than the Turkish-style meat loaf. Infused with vibrant spices and herbs, this version brings the rich flavors of Turkish cuisine to your dinner table. Perfect for family meals or dinner parties, this recipe is sure to impress!
The Simple Ingredients:
For extra flavor and nutrition, you can always add finely chopped vegetables like bell peppers or carrots to the meat mixture!
Feel free to adjust the amount of spices according to your taste preference. Turkish cuisine often features bold flavors, but you can dial it down if you prefer a milder taste.
You can serve with a side of yogurt sauce or tzatziki for a refreshing contrast to the rich meat loaf, or with a side of rice pilaf, roasted vegetables or a salad. Why not garnish with some chopped parsley or mint too!
How to make the meatloaf?
Preheat the oven to 180°C/356°F/gas 4. Chop the onion into long, thin slices. the thinner the better! Add most of the sumac to the onion (six teaspoons) and mix until combined. Pour the sumac-coated onions in a baking tray or oven dish and flatten the onions in the dish.
Next, place the lamb mince in a mixing bowl and add the rest of the sumac (1/2 tsp), one tablespoon of the sun-dried tomato paste, the salt, cumin and black pepper. Mix until combined. I find that it is easier to do this by hand, wearing a glove, to ensure that the ingredients mix properly.
Back to the oven dish, place the lamb mince on top of the onions. Make sure to flatten the lamb and spread it evenly over the onions and throughout the dish. Don’t be scared to flatten with some pressure from your fingers or a spatula.
Pop into the oven for 15 minutes for the first part of its bake. During this time, add the rest of the sun-dried tomato paste (1 tbsp) into the boiling water and stir until the tomato paste dissolves. After the meatloaf bakes for its first 15 minutes, take it out and pour the tomato paste water into the dish.
Place back in the oven for 20 more minutes. Take back out and place pepper, tomato or any other vegetables you like on top (I added peppers in the photos) and cook for a final 15 minutes. Enjoy!
Turkish Style Meatloaf
Ingredients
- 500 g lamb mince
- 500 ml boiling water
- 2 onions
- 1 1/1 tbsp sun-dried tomato paste
- 6 1/2 tsp sumac
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 180°C/356°F/gas 4. Chop the onion into long, thin slices. the thinner the better! Add most of the sumac to the onion (six teaspoons) and mix until combined. Pour the sumac-coated onions in a baking tray or oven dish and flatten the onions in the dish.
- Next, place the lamb mince in a mixing bowl and add the rest of the sumac (1/2 tsp), one tablespoon of the sun-dried tomato paste, the salt, cumin and black pepper. Mix until combined. I find that it is easier to do this by hand, wearing a glove, to ensure that the ingredients mix properly.
- Back to the oven dish, place the lamb mince on top of the onions. Make sure to flatten the lamb and spread it evenly over the onions and throughout the dish. Don't be scared to flatten with some pressure from your fingers or a spatula.
- Pop into the oven for 15 minutes for the first part of its bake. During this time, add the rest of the sun-dried tomato paste (1 tbsp) into the boiling water and stir until the tomato paste dissolves. After the meatloaf bakes for its first 15 minutes, take it out and pour the tomato paste water into the dish.
- Place back in the oven for 20 more minutes. Take back out and place pepper, tomato or any other vegetables you like on top (I added peppers in the photos) and cook for a final 15 minutes. Enjoy!