Whether you have always loved to cook or else you've picked up it like a hobby throughout quarantine, we would venture a guess which you simply are on the lookout for new recipes to use out. After all, becoming creative from the kitchen is a wonderful and satisfying means to spend your time.

We've assembled most the most lovedand highest ranked Lamb and burghul meatloaf within our website. It is the very best of the Ideal!

We have rounded up the most useful recipes . They're our most loved, commented and rated 5star recipes from our huge group, all in 1 place. The apps, mains, desserts and are ensured delicious!

Ingredients

1/2 cup burghul (cracked wheat)
700g lamb mince
1 egg, lightly beaten
2 garlic cloves, crushed
1 tablespoon worcestershire sauce
2 tablespoons tomato paste
1/2 teaspoon dried chilli flakes
1/4 teaspoon ground cinnamon
1/2 cup chopped fresh flat-leaf parsley leaves
1 tablespoon olive oil
2 large brown onions, thinly sliced
1 1/2 tablespoons slivered almonds, toasted
75g feta, crumbled
1 tablespoon lemon zest strips
Salad leaves, to serve

Method

Step 1 Place burghul in a large bowl. Pour over enough boiling water to cover. Stand for 15 minutes. Drain well. Return to bowl.
Step 2 Preheat the oven to 200C/180C fan-forced. Grease a 6cm-deep, 20cm round springform pan.
Step 3 Add mince, egg, garlic, worcestershire sauce, tomato paste, chilli, cinnamon and parsley to burghul. Season with salt and pepper. Mix well. Press mixture into the prepared pan. Smooth surface. Place on a baking tray. Bake for 30 minutes or until meatloaf is firm. Stand for 5 minutes.
Step 4 Meanwhile, heat oil in a frying pan over medium heat. Cook the onion, stirring, for 15 minutes or until golden and caramelised.
Step 5 Drain excess pan juices from meatloaf. Remove from pan. Top with onion, almond, fetta and lemon zest. Cut into wedges. Serve with salad leaves.

Lamb and burghul meatloaf

How to make Lamb and burghul meatloaf

Ingredients

Method