Stuffed Meatloafs the Turkish way, Dalyan Kofte

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are healthier and can provide a similar texture.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and healthier, while sour cream is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective option.

Grate 1 medium size onion and squeeze the juice and add the pulp into a mixing bowl.

Add 1/2 cup breadcrumbs and add 1 whole egg and 1 yolk into the bowl and set aside 1 white.

Add 2 tsp salt, 1 tsp ground cumin and 1 tsp black pepper and mix the ingredients until combined.

Add the ground beef into the mixing bowl.

Mix and knead the mixture for 10 mins until well combined and the meat starts to bind together.

Press and compress the mixture and cover the bowl and let it rest in the fridge for at least 1 hour.

Remove and place the meat mixture onto a baking paper and cover with another baking paper.

With your hands or with a rolling pin, spread the meat into 1 cm – 1/3 inch thick rectangular shape.

For the boiled eggs, transfer the eggs into a sauce pan and fill the pan with room temperature water just to submerge the eggs.

Bring to a boil and switch low heat and let it simmer for 4 mins for medium soft boiled eggs.

Transfer into cold water to cool down and peel the shells.

Place the eggs into the middle of the rolled meat, leaving 5 cm / 2 inch space on the edges.

Layer and spread the mixed vegetables on the rolled meat.

Using the baking paper, carefully roll the meat into a cylinder and seal and close the ends.

Tightly wrap the meat in the baking paper and let it rest in the fridge for another 30 mins.

Pre-heat the oven to 180°C / 360°F.

Transfer the wrapped meat onto a baking sheet with baking paper and cook for 45 – 60 mins.

Remove from the oven, whip 1 egg white, uncover the meat and brush the outside with egg white.

Cook in the oven for another 15 mins until nicely browned on the outside.

Let the meatloaf rest before slicing.

Heat up 2 tbsp olive oil, add 1 tbsp tomato paste and stir 2 mins until the raw flavor is cooked out.

Add the minced garlic (1 clove), stir and cook for 1 minute on low heat.

Add crushed tomatoes, 1 tsp black pepper and ½ tsp salt, stir and cook 10 mins until the tomatoes are cooked.

Add 2 cups stock or water, bring to a boil while stirring constantly.

Switch to low heat, let it simmer for 10 mins until it has a thick consistency.

To serve, cut the meatloaf into thick slices and pour the sauce over the slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens