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This Persian meatloaf is tender, juicy, and fragrant with turmeric, cinnamon, and fresh herbs. Grated onion and a touch of saffron give the beef a warm, golden depth, while a glossy tomato glaze keeps every slice moist. Serve it with basmati rice or flatbread for a comforting dinner with a Middle Eastern twist.

Ingredients

  • 1 1/2 lbs (680 g) ground beef, 80/20
  • 1 large yellow onion, grated and squeezed of excess liquid
  • 3 cloves garlic, minced
  • 1/2 cup (30 g) fresh parsley, finely chopped
  • 1/4 cup (15 g) fresh mint, finely chopped, or 1 tablespoon dried mint
  • 1/2 cup (50 g) plain breadcrumbs
  • 1 large egg
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon saffron threads, ground and bloomed in 2 tablespoons hot water
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup (40 g) dried barberries or chopped dried apricots (optional)
  • 1/4 cup (30 g) toasted slivered almonds or walnuts (optional)
  • For the glaze: 1/3 cup (80 g) tomato paste
  • For the glaze: 2 tablespoons pomegranate molasses or lemon juice
  • For the glaze: 1 tablespoon honey
  • For the glaze: 2 tablespoons water

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
  2. Grate the onion and squeeze it in a clean towel or fine sieve to remove excess liquid, which keeps the loaf from turning soggy.
  3. In a large bowl, combine the ground beef, onion, garlic, parsley, mint, breadcrumbs, egg, turmeric, cinnamon, cumin, bloomed saffron with its liquid, salt, and pepper. Fold in the barberries and nuts if using.
  4. Mix gently with your hands until just combined. Overmixing makes the meatloaf dense.
  5. Shape the mixture into a loaf about 9 x 5 inches on the baking sheet, or press it into the loaf pan.
  6. Whisk the tomato paste, pomegranate molasses, honey, and water until smooth. Spread half of the glaze evenly over the top of the loaf.
  7. Bake for 35 minutes, then brush on the remaining glaze.
  8. Continue baking for 20 to 25 minutes, until the internal temperature reaches 160°F (71°C) and the glaze is sticky and lightly caramelized.
  9. Rest the meatloaf for 10 minutes before slicing so the juices settle. Garnish with extra fresh herbs and serve warm.

Notes

  • Squeezing the grated onion well is the key to a firm, sliceable loaf.
  • Bloom the saffron by grinding it with a pinch of sugar, then steeping it in hot water for 10 minutes for the best color and aroma.
  • Pomegranate molasses adds a traditional sweet-tart tang. Lemon juice works if you cannot find it.
  • Make ahead: assemble the loaf, cover, and refrigerate for up to 24 hours before baking.
  • Storage: refrigerate leftovers in an airtight container for up to 4 days. Reheat gently, covered, in a 300°F (150°C) oven.
  • Freezing: wrap cooked slices tightly and freeze for up to 3 months. Thaw overnight in the fridge.
  • Serving idea: pair with saffron basmati rice, a Shirazi salad, and plain yogurt.

Nutrition

Find it online: https://thefamilycooking.com/persian-meatloaf/