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Cookgirl's Kibbe Meatloaf

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“I combined standard American meatloaf recipe with a Middle Eastern kibbe recipe. No, didn't use raw meat but I like this method better as the meatloaf isn't dense and heavy when baked in a pie plate. I created this meatloaf recipe a long time ago. The meat can also be cooked as individual loaves in greased muffin tins.”
READY IN:
35mins
SERVES:
4-6
YIELD:
1 pie shell
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a pie plate and set aside. Preheat oven to 350 degrees.
  2. In large bowl combine all the ingredients except for the dried parsley. If mixture seems to watery, add some more bulgur. However, DO NOT overmix meat mixture.
  3. Spoon into the pie plate, flattening top with spatula. Garnish top with the dried parsley.
  4. Bake for approximately 35-40 minutes or until meat is cooked through and no longer pink in the center. If meat seems to be browning too much on top, cover with foil.
  5. Remove from oven, let rest 10 minutes then slice up and serve with mashed potatoes, veggies and bread.
  6. Freezes well. IDEA: I usually cut the meatloaf up into small squares and serve for breakfast; freezing the remaining squares for another time. Leftover meatloaf sandwich anyone?.
  7. All ingredient amounts are estimated.

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