Al-Ahram Weekly Online   30 October - 5 November 2008
Issue No. 920
Published in Cairo by AL-AHRAM established in 1875

Sufra Dayma:

Beef and Vegetable Meatloaf

By Moushira Abdel-Malek

Serves 4


500 gms lean beef mince

2 medium onions

3 carrots (peeled, trimmed)

3 zucchini (trimmed)

1 cup oats

1 egg (lightly beaten)

3 tsp dried Italian herbs (basil + oregano + rosemary)

Salt + pepper + allspice

Olive oil


Preheat oven to 180 degrees. Grease a 7 cm-deep, 11 cm x 21cm (base) loaf pan. Line base and sides with baking paper, allowing a 2 cm overhang at both long ends. Roughly chop one onion, one carrot and one zucchini. Place in a food processor. Process for 30 seconds or until finely chopped. Transfer to a large bowl. Add mince, oats, egg, seasoning and two teaspoonfuls of herbs. Using clean hands, mix until well combined. Press mixture firmly into pan. Place on the lower shelf of the oven. Bake for 25 minutes. Meanwhile, cut remaining onion into wedges. Cut remaining carrots and zucchini into two cm pieces. Place in a baking dish in one layer. Drizzle with olive oil. Sprinkle with remaining herbs and season. Bake on middle shelf. Remove meatloaf up to middle shelf. Bake both for a further 35-40 minutes, or until meatloaf is firm to the touch. Remove meatloaf from oven. Allow to stand for 10 minutes, leaving vegetables to continue cooking. Remove vegetables. Slice meatloaf and serve with roasted vegetables.

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