Middle East Lamb Meatloaf - From The New York Times Magazine Of February 3, 1991 - cooking recipe

Ingredients

1 lb lean ground beef
1 lb ground lamb
2 eggs
1 cup milk
1/2 cup rolled oats
1/2 cup chopped parsley
1 cup minced onion
1/2 cup red pepper, minced
1/2 lemon, juice of
1/2 grated orange, zest of
1 cup pine nuts
1 cup white raisins
1 teaspoon ground allspice
1 teaspoon dried thyme
1 1/2 teaspoons salt
1 teaspoon black pepper
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
2 tablespoons clarified butter
SAUCE
2 tablespoons butter (or olive oil)
1 cup finely chopped onion
1/2 cup finely chopped green pepper
1 bay leaf
1 clove garlic, minced
1 lemon, juice of
1/2 cup white raisins
1 teaspoon dried thyme
1 teaspoon ground allspice
4 cups canned tomatoes, with their juice (use Italian with basil)
2 tablespoons tomato paste (optional)
3 tablespoons chopped parsley

Preparation

Preheat oven to 425\u00b0 degrees.
In a bowl, combine ground beef, and lamb.
In a separate bowl, beat eggs, Stir in the milk and oats.
Pour into the meats.
Mix thoroughly.
Add all other ingredients except clarified butter.
Mix well.
(use your hands).
Shape mixture into an oval loaf and place in a roasting pan.
Drizzle with clarified butter and bake for 1 hour.
Serve drizzled with sauce.
SAUCE DIRECTIONS------------.
In a skillet, heat butter (olive oil).
Add onions, green pepper, and bay leaf and saute until the onion is translucent and limp, about 5-10 minutes.
Add the remaining ingredients, except tomato paste and parsley, breaking the tomatoes into small pieces as you add them.
Simmer for 30 minutes, or until sauce begins to thicken.
Add the tomatoes paste and stir well.
Cook 15 minutes.
Add the parsley, stir well.
Serve over the Meat Loaf.