This Queen of Sheba Meatloaf is a luxurious twist on the classic comfort food, blending tender ground lamb with spicy hot sausage for a complex, aromatic profile. The loaf is built in distinct layers: a spiced lamb base infused with fennel and parsley, a savory sausage center brightened with lime and vermouth, and a crunchy topping of toasted pine nuts and pistachios. Warm spices like cinnamon, nutmeg, and allspice evoke a regal, exotic flavor palette. Baked in a Bundt pan, it emerges with a beautiful shape and a moist interior. It&# 226;ÂÂs an impressive centerpiece for holiday dinners or special weeknight gatherings, offering a satisfying texture and deep, savory taste that feels both hearty and sophisticated.
Queen Of Sheba Meatloaf
Description
This Queen of Sheba Meatloaf is a luxurious twist on the classic comfort food, blending tender ground lamb with spicy hot sausage for a complex, aromatic profile. The loaf is built in distinct layers: a spiced lamb base infused with fennel and parsley, a savory sausage center brightened with lime and vermouth, and a crunchy topping of toasted pine nuts and pistachios. Warm spices like cinnamon, nutmeg, and allspice evoke a regal, exotic flavor palette. Baked in a Bundt pan, it emerges with a beautiful shape and a moist interior. It&# 226;ÂÂs an impressive centerpiece for holiday dinners or special weeknight gatherings, offering a satisfying texture and deep, savory taste that feels both hearty and sophisticated.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC).
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Thoroughly coat a Bundt pan with olive oil to prevent sticking.
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In a large sauté pan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
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Add the crushed garlic and finely chopped onions to the pan.
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Sauté the onions and garlic until the onions are translucent, about 3 minutes.
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Stir in the finely chopped fresh parsley and fennel seeds, cooking for another minute.
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Remove half of the onion mixture from the pan and set aside in a large bowl.
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Add the lean ground lamb to the bowl with the reserved onion mixture and mix gently.
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To the remaining onion mixture in the sauté pan, add the ground hot sausage (casings removed).
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Cook the sausage, breaking it up with a spoon, until browned.
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Stir in the lime juice and dry vermouth, then remove the pan from the heat.
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Squeeze the excess water from the soaked bulgur wheat.
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Add the drained bulgur to the lamb mixture along with the beaten eggs.
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Season the lamb mixture with ketchup, sesame oil, dried mint, allspice, rosemary, cinnamon, nutmeg, black pepper, and Worcestershire sauce.
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Mix all ingredients in the lamb bowl thoroughly until well combined.
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Divide the prepared lamb mixture in half.
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Press one half of the lamb mixture into the bottom of the prepared Bundt pan, creating an even layer.
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Spoon the browned sausage mixture evenly over the layer of lamb.
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Sprinkle the toasted pine nuts and pistachios evenly over the sausage layer.
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Press the remaining half of the lamb mixture on top of the nut layer, smoothing the top.
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Dot the top of the loaf with the remaining 1 tablespoon of butter.
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Place the split bay leaves on top of the loaf.
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Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160ðF (71ðC).
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Remove the loaf from the oven and let it rest for 15 minutes.
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Carefully invert the loaf onto a round serving platter.
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Remove the bay leaves before slicing and serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 128.0kcal
- % Daily Value *
- Total Fat 11.2g18%
- Saturated Fat 4.3g22%
- Cholesterol 19.1mg7%
- Sodium 142.3mg6%
- Total Carbohydrate 2.8g1%
- Dietary Fiber 0.4g2%
- Sugars 1.1g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soak bulgur wheat in hot water for 15-20 minutes before using, then squeeze out excess moisture to ensure the meatloaf holds its shape without becoming soggy.
Toasting the pine nuts and pistachios lightly in a dry pan before layering them adds a deeper, nuttier crunch to the final dish.
For easier unmolding, ensure the meatloaf has rested for the full 15 minutes after baking. This allows the structure to set and prevents it from falling apart when inverted.
If using a non-stick Bundt pan, additional greasing may not be necessary, but olive oil helps achieve a slightly crispier exterior.
