🍽️Meat Dish

Persian-Style Baked Meat and Egg Loaf (Khoorak Goosht ba Tokhm-e Morg)

Name: Persian-Style Baked Meat and Egg Loaf (Khoorak Goosht ba Tokhm-e Morg)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Meat Dish
Ingredients: 1/4 cup oil; 1 onion, grated; 1/4 cup finely chopped green pepper; 700 g ground meat; 1 cup crushed crackers; 2 eggs, beaten; 1 cup tomato sauce; Salt, to taste; Black pepper, to taste; Thyme, to taste; Marjoram, to taste

"Discover the exotic soul of Persian comfort food with this succulent, herb-infused meatloaf that elevates a family classic into a gourmet centerpiece."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1/4 cup oil
1 onion, grated
1/4 cup finely chopped green pepper
700 g ground meat
1 cup crushed crackers
2 eggs, beaten
1 cup tomato sauce
Salt, to taste
Black pepper, to taste
Thyme, to taste
Marjoram, to taste

🌱 High-Protein🌱 Dairy-Free🌱 Nut-Free⚡ Medium

❤️Health68%

😋Taste89%

🥳Joy84%

👨‍🍳Difficulty35/100

📜 The Story

While meatloaves are often associated with Western cuisine, this dish evolves from the Persian tradition of 'Koofteh' and 'Kabab Tabei,' adapted for oven baking in the mid-20th century. It showcases the Iranian culinary philosophy of balancing savory meats with aromatic herbs and the moisture-retaining properties of grated onions.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

9/10

☕Bitter

2/10

✨ Sensory Profile

"The kitchen fills with the rustic, comforting aroma of caramelized onions and herbaceous marjoram as the loaf develops a deep mahogany crust. Each slice reveals a tender, moist interior with a savory depth that lingers on the palate, perfectly complemented by a silky tomato glaze."

Chef's Mastery

💡

The Secret

For a more authentic Persian texture, grate the onion and squeeze out at least half of the liquid before sautéing to prevent the loaf from becoming too loose.

⚠️

Avoid This

Avoid over-kneading the meat mixture once the eggs and crackers are added, as this can compress the proteins and result in a dense, rubbery texture.

❄️

Storage

Wrapped tightly in foil, this loaf stays moist for up to 3 days in the refrigerator; it is exceptionally delicious when sliced thin and pan-seared for sandwiches the next day.

Instructions

Preheat the oven to 170°C (340°F) and lightly grease a baking dish with oil.

Heat the oil in a pan over medium heat. Add the grated onion and chopped green pepper and sauté until soft and lightly golden.

Add the ground meat and cook, stirring continuously, until fully browned and well combined with the vegetables.

Remove the pan from the heat and transfer the mixture to a large bowl.

Add the crushed crackers, beaten eggs, tomato sauce, salt, black pepper, thyme, and marjoram. Knead and mix thoroughly until evenly combined and slightly sticky.

Press the mixture firmly into a compact rectangular loaf inside the prepared baking dish.

Bake uncovered for about 60 minutes, basting occasionally with the pan juices to keep the surface moist.

Remove from the oven and let rest for a few minutes before slicing. Serve warm, optionally with extra tomato sauce on top.