Cold Meat Loaf Kafta Mahshi Bil Bayd Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the mince, onion, eggs, crumbs, 1 tsp salt and ½ tsp black pepper into a large bowl. Roughly chop the oregano leaves and finely chop the thyme and rosemary leaves. Add the herbs and crushed garlic to the bowl, then mix very well with your hands. Grease a 900g/2lb loaf tin with a little oil, then press in the mince, leaving the top a little mounded. Scatter with a few more thyme leaves and drizzle with a little oil.
• Toss the peppers with the remaining garlic, 2 tbsp oil and chillies in a large roasting tin. Put the meatloaf and peppers into the oven, with the peppers on the shelf below the meat. Roast for 30 mins.
• Meanwhile, quarter the tomatoes or chop a little smaller if they are large. After 30 mins, stir the tomatoes, vinegar and sugar into the peppers, which should be starting to look soft and turning golden at the edges, then cook for 40 mins more. The meatloaf should be hot in the middle (test with a skewer), and the tomatoes looking soft and juicy.
• Pour the excess fat and juice away from the meatloaf, then leave to cool. Squash the tomatoes into the peppers with the back of a fork, tear in the basil and season. Put into a container. Wrap meatloaf and its tin in foil. Serve sliced in rolls with salsa and a handful of rocket.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
• Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 375°F.
• Place eggs in a medium saucepan and cover with cold water.
• Place over medium heat until water boils, reduce heat, and simmer for 15 minutes. OR use your own favorite technique of making hard boiled eggs.
• Drain water from saucepan and run cold water over eggs until they are cool.
• Peel cooked eggs, leave whole, and set aside.
• In a medium bowl, combine meat, cinnamon, zaatar, onion, salt, pepper, and cumin.
• Mix thoroughly.
• Place a strip of aluminum foil, about 14 inches long, on a clean work surface.
• Place meat mixture on foil.
• Wet your hands slightly and shape mixture into a 3½ 8-inch oblong about ½-inch thick.
• Sprinkle meat with parsley.
• Arrange hard-cooked eggs end to end in the center of mixture.
• Shape mixture over eggs to form a loaf.
• Wrap aluminum foil tightly around meat.
• Place in roasting pan and bake uncovered for 40 minutes.
• Remove meat loaf from oven.
• Carefully unwrap foil using oven mitts and a fork.
• Pierce loaf with a sharp knife.
• If juices from center are no longer pink, meat loaf is done.
• If not, wrap package again and return to oven for 15 minutes.
• Leave loaf on UNWRAPPED foil to cool.
• When cool, refrigerate, uncovered, until cold.
• Slice and serve.