Dalyan Kofte (Stuffed Meatloaf)

Baked instead of fried, this traditional meatloaf combines lean beef with a colorful vegetable and egg filling for a high-protein, wholesome main dish.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.3 lbs lean ground beef (7% fat) (600 g) · 912 kcal in the whole recipe
• 1 medium onion, grated (110 g) · 44 kcal in the whole recipe
• 3 eggs (1 raw for loaf, 2 hard-boiled, 150 g) · 214 kcal in the whole recipe
• 1/2 cup breadcrumbs (40 g) · 156 kcal in the whole recipe
• 1 medium carrot, boiled and diced (80 g) · 33 kcal in the whole recipe
• 1/2 cup boiled green peas (60 g) · 49 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 1/4 bunch finely chopped parsley (15 g) · 5 kcal in the whole recipe
• 1 tsp salt, black pepper, cumin, and 1/2 cup hot water

Method

1. Boil the carrot, green peas, and 2 eggs; peel the eggs and dice the carrot.

   

2. In a bowl, knead the lean ground beef, grated onion, 1 raw egg, breadcrumbs, parsley, salt, and spices until smooth.

   

3. Spread the meat mixture into a rectangle on parchment paper, place the hard-boiled eggs, diced carrot, and green peas in the center, and roll it tightly into a loaf.

   

4. Transfer the loaf to a baking dish, brush with a sauce made of tomato paste, olive oil, and hot water, then bake in a preheated oven at 200°C (400°F) for 35-40 minutes and slice to serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.