Meatloaf (Dast peech-e gusht) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 206) by Najmieh Batmanglij

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground turkey thighs, ground beef, or ground fillets of fish for ground lamb; unsweetened cranberries for barberries; and brown sugar for grape molasses.

  • metacritic on October 27, 2021

    This is a dish that possesses enormous flavor and moves from savory to sour to gently sweet in a single bite. There is no compelling reason to ever make another meatloaf recipe, once you have encountered this one, unless it is for nostalgic purposes. I made this for a weeknight dinner - and if you have two hours to spare, one for cooking and one for prep that's completely reasonable. It is also festive enough to grace a holiday table. The tarragon, cumin, cinnamon + an herbaceous stuffing and a surprise hardboiled egg (optional but fun) lifts the whole dish and results in something truly special. The glaze is dead easy and fantastic.

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