Kofta Meatloaf with Pomegranate Glaze and Tahini Yogurt (Levantine × American)
Meatloaf seasoned like Middle Eastern kofta with cumin, coriander, cinnamon and fresh herbs, glazed with tangy pomegranate molasses and served with tahini yogurt.
Method
Heat the oven to 190 °C and line a baking tray with parchment. In a large bowl, mix the breadcrumbs with the yogurt for the meat and leave for . The yogurt tenderises the meat and adds a gentle tang.
Add in this stepDry breadcrumbs (or panko) 30 gPlain yogurt (for the meat) 2 tbsp
Grate the onion and squeeze out the juice with your hands; too much juice makes the loaf soggy. Add to the breadcrumbs the meat, grated onion, three quarters of the garlic and parsley, the mint, cumin, coriander, paprika, cinnamon, most of the salt, the pepper and egg. Mix gently with your hands just until combined.
Add in this stepGround beef (or ground lamb) 340 gOnion ½Garlic cloves, finely grated 1½Chopped flat-leaf parsley 3 tbspChopped fresh mint 2 tbspGround cumin 1 tspGround coriander ½ tspPaprika 1 tspGround cinnamon ¼ tspSalt ¾ tspBlack pepper ½ tspEgg, beaten (for a half, beat 1 egg and use half) 1
Tip the mixture onto the parchment and shape a loaf about 16×9 cm, keeping the height even so it cooks evenly.
In a small bowl, stir together the pomegranate molasses, honey and tomato paste, and brush half over the top and sides of the loaf.
Add in this stepPomegranate molasses 1½ tbspHoney 1½ tspTomato paste 2 tsp
Bake at 190 °C for , brush on the remaining glaze, then bake more, until the centre reaches 71 °C. The sugars in the glaze catch easily, so tent with foil if it darkens too much.
While it bakes, make the sauce: stir together the Greek yogurt, tahini, lemon juice, the remaining garlic and the rest of the salt, then add water a spoonful at a time until it slowly drips off a spoon. Tahini seizes up at first but turns smooth again as you stir in water.
Add in this stepGreek yogurt (for the sauce) 100 gTahini 2 tbspLemon (juice) ½Garlic cloves, finely grated ½Salt ⅛ tsp
Rest the meatloaf for , slice 2 cm thick and plate, then drizzle with the tahini yogurt and scatter the remaining parsley and the pistachios over.
Add in this stepChopped flat-leaf parsley 1 tbspPistachios, chopped 10 g
Cook's tip
No pomegranate molasses? Reduce the same amount of balsamic vinegar with a little extra honey for a similar sweet-sour note. Swapping in half ground lamb gives a more traditional kofta flavour. Serve with warm pita and a cucumber-tomato salad.
Cooking it at camp
Make the mixture at home, carry it chilled and shape it into smaller flat loaves that cook quickly on a lidded grill over indirect heat; glaze at the end. Mix the tahini yogurt ahead and keep it in the cooler. Always check for 71 °C in the centre.