Khoorak Goosht ba Tokhm-e Morg (خوراک گوشت با تخم مرغ) — Persian Meat and Egg Loaf

• 30 mlVegetable oil (divided, plus extra for greasing)
• 200 gOnion (finely diced)
• 120 gGreen bell pepper (finely diced)
• 700 gGround meat (halal ground beef or a beef-lamb mix (about 15–20% fat))
• 90 gCrackers (plain, finely crushed (about 1 1/2 cups crumbs))
• 3 largeEggs (2 for binding, 1 for the center)
• 10 gSalt (about 1 3/4 teaspoons, divided)
• 2 gBlack pepper (about 1 teaspoon, divided)
• 2 tspThyme (dried; divided)
• 480 gTomato sauce (about 2 cups, plain tomato sauce)
• 120 mlWater (to loosen the sauce)

Instructions

1. 1

   Heat the oven to 180°C / 350°F with a rack in the middle. Lightly grease a 23×13 cm (9×5 in) loaf pan with a thin film of oil. Set a kettle of water to warm; you will use a small amount to loosen the tomato sauce so it bakes into a glossy topping.

2. 2

   Warm 15 ml of the oil in a skillet over medium heat. Add the diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add the diced green bell pepper and cook 4–5 minutes more until tender and fragrant. Transfer to a bowl and cool for 5 minutes.

3. 3

   In a large mixing bowl, combine the ground meat, crushed crackers, 2 eggs, the cooled onion-pepper mixture, 8 g salt, 1.5 g black pepper, and 1 1/2 teaspoons dried thyme. Mix with clean hands for 2–3 minutes until cohesive and slightly tacky, without overworking.

4. 4

   Peel the remaining egg (hard-boiled is traditional in some homes, but this version bakes it in place). Crack 1 egg into a small cup and beat lightly. Spread half the meat mixture into the loaf pan, press to remove air pockets, then make a shallow channel down the center and pour in the beaten egg.

5. 5

   Cover with the remaining meat mixture and press firmly to seal the center so the egg stays enclosed. Smooth the top and lightly score a shallow line down the center to reduce cracking. Bake uncovered for 35 minutes at 180°C / 350°F until the loaf begins to set.

6. 6

   While it bakes, make the topping: in a bowl, whisk tomato sauce with 120 ml water, the remaining 15 ml oil, 2 g salt, 0.5 g black pepper, and the remaining 1/2 teaspoon thyme. After 35 minutes, carefully pour the sauce over the loaf and return to the oven for 18–20 minutes.

7. 7

   Check doneness: the center should reach 71°C / 160°F on an instant-read thermometer, and the sauce should look slightly thickened. Rest the loaf in the pan for 10–12 minutes to reabsorb juices, then lift out or slice in the pan. Serve with spooned tomato topping.