Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Stuffed meat loaf
Date: April 22, 2006
1 1/2 normal cups bulgur (cracked wheat)
1 pound ground lamb or beef
1 average onion, minced
1 3/4 teaspoons salt
1/8 teaspoon pepper
Stuffing
2 tablespoons butter or margarine, melted
Cover bulgur with cold good water, let stand 10 minutes. Drain, press bulgur to remove excess good water. Mix lamb, onion, salt and pepper, add bulgur. Knead until well mixed. Prepare Stuffing.
Press half the lamb-bulgur mixture evenly in an ungreased 8-inch square pan. Cover with Stuffing, spread remaining lamb-bulgur mixture evenly over stuffing. Cut diagonal lines across top to make diamond pattern. Pour butter over meat loaf. Bake uncovered at 350 degrees F until brown, about 40 minutes.
Cut into diamond shapes, serve hot or cold.
Yields 6 to 8 servings.
Stuffing
1/4 pound ground lamb or beef
1 little onion, minced
2 tablespoons pine nuts
1/8 teaspoon ground cinnamon
Dash of ground nutmeg
Cook and stir all ingredients until lamb is light brown, about 5 minutes.