Meatloaf with Flax Seed Recipe
Recipe Description:
This Middle Eastern–style meatloaf is actually a ground beef and pine nut filling between two layers of a seasoned meat paste. The nutty flavor of flaxseed combines well with grass-fed ground beef, which has more healthful Omega-3s and conjugated linoleic acids (CLAs, or healthful fats) than you’ll find in grain-fed beef. Tomato paste gives this dish a lycopene lift. For a spicier meatloaf, use red pepper paste instead. I like to eat this dish drizzled with lemon juice to bring out all the flavors.
Recipe
Instructions:
To make the meatloaf, place half of the ground beef in a food processor and mix to a paste. Refrigerate until needed in step 3.
In a large bowl, combine the flaxseeds, bulgur wheat, water, salt, and cumin. Let stand until all the water is absorbed, about 30 minutes. Set aside.
Preheat oven to 350 degrees. Combine the tomato paste and the flaxseed-bulgur mixture and mix thoroughly with your hands. Add the ground beef paste and mix thoroughly with your hands. If needed, add up to 5 Tbs. of water to achieve a smooth texture that hangs together and doesn’t crumble.
To make the filling, heat the canola oil in a sauté pan over medium-high heat. Add the remaining ground beef, onion, salt, and pepper and cook until the meat is browned, about 7–10 minutes. Cool and fold in the pine nuts.
5. To assemble, spread half the meat-flaxseedbulgur paste into a greased 9″ x 11″ baking dish, preferably a glass Pyrex pan. Add the ground beef and pine nut filling. Top with the remaining paste by making the paste into a very flat patty and laying it on top of the ground beef.
Cover pan with foil and bake at 350 degrees until meatloaf is well done, about 30 minutes.
Remove foil and brown for 5–10 minutes.
To serve, cut meatloaf into 3-inch squares, sprinkle with flaxseeds, and garnish with lemon wedges.
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