CZ24 0

"This is a twist on the traditional meatloaf! A lamb loaf is made with a generous amount of parsley and onion, and seasoned elegantly with lemon zest and allspice. Serve with pita bread or rice."
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1 h 10 m servings 192 cals
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Original recipe yields 10 servings



  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the parsley, onions, lamb, allspice, lemon zest, salt and butter until well blended. Use your hands for best results. Place in a baking dish, or pat into a 2 inch tall round on a baking sheet with sides. Arrange tomato slices on top.
  3. Bake uncovered for 50 minutes in the preheated oven, until no longer pink and the internal temperature has reached at least 160 degrees F (72 degrees C). Serve with pita bread or rice.


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This recipe was easy to prepare and tasted fine. However, my loaf was swimming in fat when done. It was way too greasy, so I will DEFINITELY leave out the butter if I make this recipe again!

I added paprika and LOVED it! Also loved the lemon zest - I made this on a cookie sheet rolled into meatballs and flattened. I agree with other posters, lots of excess fat in the runoff (also w...

Recipe was good. I did leave out the butter, tomato and lemon zest. I also used ground beef instead of lamb. The best way to prepare this is on the grill. Shape the meat into sausages and gr...

I think the amount of allspice was a bit too overpowering and would suggest adding about 1/8 tsp instead. I omitted the parsley as I am not a big parsley fan, but think it would be fine with it ...

I've cooked this kefta recipe many times with great success! Like other cooks, I do omit the butter, but everything else should remain the same. It's terrific grilled too. My husband and I thin...

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