This is a handy meatloaf: not hard, made in stages, excellent flavor. I pair it with yogurt cucumber salad or tomatoes, and oiled baked potatoes or couscous. Here, all the food is local and most of it is organic too.
This evening, I had also pinched off the tops of my coleus plants and loved their rich color so much I floated them in a bowl. The pleasures of a pretty table. . .
Middle Eastern Meatloaf (from Simply in Season)
In food processor, chop very fine:
1 med. onion
1/2 c. fresh parsley, stems included
Add and process until smooth:
1 pound ground beef
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. EACH nutmeg, allspice, coriander, pepper
Pat into 9x9 baking dish and refrigerate for several hours or overnight. Bake at 350 for 1 hour. I try to follow a recipe exactly the first time I make it and I was doubtful about those spices, but fear not: they are subtle and perfectly proportioned. Sometimes I double the batch so we can have leftovers in pita with cucumbers and yogurt sauce. I've been meaning to grill this meatloaf, but haven't yet.