Name: Shawarma meatloaf with caramelised onions
Ingredients: 2 onions, grated (265g); 3 eggs, lightly beaten; 3 garlic cloves, crushed; 1 tbsp ground cumin; 1 tbsp paprika; 1½ tsp ground allspice; 1¼ tsp ground turmeric; ¼ tsp cayenne pepper; 125g bulgur; 750g minced lamb (or beef), 20% fat; 1 large courgette, grated (200g); 15g coriander, leaves and stems finely chopped, plus 5g extra leaves to serve; 15g mint leaves, finely chopped, plus 5g extra leaves to serve; 3 tbsp olive oil; salt and black pepper; 3 tbsp olive oil; 3 onions, thinly sliced (480g); 1 tsp caster sugar; 2 tbsp pomegranate molasses; ½ tsp ground cinnamon; ½ tsp ground allspice; 1 tbsp pomegranate molasses; 300g thick Greek-style yoghurt; 2 tbsp pomegranate seeds, to serve (optional)

Shawarma meatloaf with caramelised onions

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Main Midweek

Serves 6

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Meatloaf: is it the texture that makes it so comforting, the memory of eating it as kids, or the relative ease – mix it all together and bake – with which it’s made? As ever, it’s a little bit of everything. This particular meatloaf is a bit of a double-whammy for Yotam in terms of food-as-memory-as-comfort. As well as eating a lot of meatloaf growing up, he also ate a lot of shawarma. With all the flavour of a shawarma but in easy meatloaf form, the result is a complete trip down memory lane.

Ingredients

MEATLOAF
2	onions, grated (265g)
3	eggs, lightly beaten
3	garlic cloves, crushed
1 tbsp	ground cumin
1 tbsp	paprika
1½ tsp	ground allspice
1¼ tsp	ground turmeric
¼ tsp	cayenne pepper
125g	bulgur
750g	minced lamb (or beef), 20% fat
1	large courgette, grated (200g)
15g	coriander, leaves and stems finely chopped, plus 5g extra leaves to serve
15g	mint leaves, finely chopped, plus 5g extra leaves to serve
3 tbsp	olive oil
	salt and black pepper
CARAMELISED ONION TOPPING
3 tbsp	olive oil
3	onions, thinly sliced (480g)
1 tsp	caster sugar
2 tbsp	pomegranate molasses
½ tsp	ground cinnamon
½ tsp	ground allspice
POMEGRANATE YOGHURT
1 tbsp	pomegranate molasses
300g	thick Greek-style yoghurt
2 tbsp	pomegranate seeds, to serve (optional)

Method

To make the meatloaf, put the onions, eggs, garlic, spices and bulgur into a medium bowl. Set aside in the fridge for an hour, to soak and ‘bloom’. Add the lamb, courgette, coriander, mint, 2 tablespoons of the oil, 1½ teaspoons of salt and a good grind of pepper and mix well to combine.
Meanwhile, make the caramelised onions. Put the oil into a medium saucepan and place on a medium-low heat. Add the onions, sugar, ¾ teaspoon of salt and some pepper and cook for 15–20 minutes, stirring often, until slightly caramelised. Add the molasses and spices and cook for another 5 minutes. Remove from the heat.
Swirl the pomegranate molasses into the yoghurt and set aside.
Preheat the oven to 180°C fan.
Place a 28cm cast-iron overproof sauté pan on a high heat and, when hot, add the remaining oil and spread it in the pan. Add the meatloaf mixture and, using your fingers, quickly pat down and immediately place in the oven. Bake for 20 minutes. Spread the caramelised onion topping evenly on top and bake for a further 10–12 minutes. Remove from the oven and set aside for 15 minutes, to rest.
Sprinkle over the extra mint and coriander leaves and the pomegranate seeds, if using. Serve warm or at room temperature, with the pomegranate yoghurt alongside.

Shawarma meatloaf with caramelised onions

All done
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!

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Getting ahead: The meatloaf can be made and sitting ready in the pan for
up to a day before baking. Once baked, it keeps for a couple of days in
the fridge: bring it back up to room temperature or warm through before
serving.