Everybody's oven is different. Everybody's perception of ”right” is individual. Since you're making American meatloaf out of it, just cook it as you would a regular meatloaf. If it's particularly lean or fatty, adjust.

I agree with plllog; cook it as you would meatloaf. Pull it from the (350) oven when it’s about 155 and let it sit for a few minutes.

I'm intentionally leaving out anything that would alter the flavor of the meat. I was going to get one pound, but he makes it fresh as a 2-1/2 pound lump. I took it all.

I put mine in a °350 oven for 30 minutes. Internal temp is about °150. Let rest for 5 to 10 minutes.

I'm intentionally leaving out anything that would alter the flavor of the meat.

Except ketchup.

One hour at 350 degrees got it to an internal temperature of 160.

Sounds like you don’t need to add much with the cilantro, onion, garlic and secret spice blend.

sounds great ... might be even more flavorful next day.

Uh oh, I might have to make kofta meatloaf now. We can't afford ground lamb and it's not available much here anyway, but I could do it with a mix of hamburger and ground turkey, or just the turkey. We heavily spice our turkey burgers anyway, and sometimes add feta cheese so this would be an extension. Anyone have any ideas of what kind of "secret spice blend" to use? I'm open to recipes or products. I'm thinking Adobo would work . . . I have that. I also have a corriander heavy grilling spice, that might work too.

After the first meal, I got another pound of ground lamb and made my own kofta using cilantro and our Jamaican jerk rub. Made some hamburgers with the mix and they rocked!

Here's the rub recipe:

Boca Boys Jerk Rub Recipe - use this on anything you want to jerk, even fish!

• 4 tablespoons Ground allspice
• 4 tablespoons Dried thyme
• 4 tablespoons Ground Scotch Bonnet Pepper
• 2 tablespoons Freshly ground black pepper
• 2 tablespoons Ground sage
• 1 tablespoon Ground nutmeg
• 1 tablespoon Ground cinnamon
• 2 tablespoons Garlic powder
• 4 tablespoons Brown Sugar
• 1 cup dried Chives

“4 tablespoons of Ground Scotch Bonnet Pepper” Wow that’s hot. Though I guess there are a lot of other ingredients as well. I like hot spicey but to me all I can say is Wow!

Ooh yum I might have to try that! I have all the ingredients except the Scotch Bonnet peppers. Gonna have to leave those out. I can always throw in some cayenne. I'm not a big hot pepper fan anyway. Sounds like something that might be fun to make and give as a Christmas gift too, to my meat eating/grilling friends. Those are mostly on hubs side of the family . . .

@neely - The recipe makes a lot of dry rub, so 4 tablespoons of Scotch bonnets really isn't that much heat. You can buy ground Scotch bonnets from this link.

I tried a kofta style meatloaf Thurs. night. I liked it a lot but hubs said it was just ok. It was mostly with ground turkey with a little hamburger. Both hubs and my dad do not like ground turkey. I think it is OK, although if I had my druthers, I'd go with ground cow or ground chicken for the taste. I don't know why, but I am just not a turkey fan . . . although I did have a barbecued one once, done on a spit. That was sure delicious. I think I would like ground lamb, but that's a real luxury around here.

I have never understood meatloaf LOL What do you all serve it with? I love a kofta with all the lovely additions, in a pitta bread.

::giggle:: I understand that it's a serious question, but it's kind of like not understanding schnitzel or poached fish. :) A classic meatloaf dinner might have mashed potatoes, gravy and steamed vegetables. But a slice or two of meatloaf is a main dish protein, and can be served any way you like. Leftover meatloaf makes great sandwiches, can be broken up into pasta as a substitute for meatballs, or just reheated in a coat of gravy. It's a homey kind of thing, and also served at diners (casual restaurants which sell homey ”comfort” food).

Kofta meatloaf might go better with Middle Eastern flavors.

But Ricky bought kofta meat so I'm supposing it's full of kofta spices? I've tried making meatloaf and I find the texture a bit odd for european tastes. Espesh with the ketchup on top LOL

In the spirit of a light-hearted discussion, isn't kofta just meatloaf on a stick? Isn't meatloaf just a big ol' oblong meatball? I myself like meatloaf stuffed into cabbage rolls or green peppers.

I make my meatloaf with Italian style seasonings, Italian cheese and Italian seasoned bread crumbs with tomato sauce for some of the liquid. If I top it, it would be with tomato-basil spaghetti sauce because my husband doesn't like ketchup. I prefer an all ground beef meatloaf. We've tried ground turkey and we just don't like it as much, despite it being less expensive. I would like meatloaf with chopped onion and green pepper too, but the guys I cook for don't, so I don't add those things. Occasionally I do a more barbecue flavored loaf with oatmeal and cheddar cheese and top with barbecue sauce. Being mostly vegetarian, I make the meatloaf to cater to the meat eaters in my life. Particularly my Dad because he is losing his teeth and very depressed about it. That's one of the reasons some people make, like and serve meatloaf, they are older and have bad teeth.

I never got meatballs. Why take extra time to shape smaller and smaller forms? That's just me though, I hate to fuss with food, the less handling between me cooking and me eating the happier I am. I get that meatballs are fun to eat. Same with kofta. I like a good meatloaf sandwich. I also make vegetarian loafs and slice them up for sandwiches. I think it is the seasonings that make a good loaf, tube or ball shaped meat concoction.

For the kofta style meatloaf I used a mix of ground turkey and ground hamburger, feta cheese and kofta seasoning, chopped scallion because Dad wasn't coming over and no topping. I served it with small red potatoes with lemon parsley butter, and a green salad with a tahini based dressing. Not terrible, but if I ever do it again I will use all ground beef.

IC, there's a whole gamut of meatloaf, just like any other dish. Some is disgusting, slimy, sweet, crumbly, gray... Some is divine. Most I've had are somewhere in the good to lovely range. As with most cooking, moisture control is key. Also, fat control. Greasy meatloaf is foul. I start with lean ground beef, which costs more than fatty. Some choose to use the cheapest because even after draining the fat, it costs less. There are meatloaf pans with perforated inserts that let the liquified fat drain into the bottom while cooking. Others need the calories, or like the fat, and keep it greasy.

Some, Like Lpink, make meatball loaf—or kofta loaf. Most common is S&P and onion, or even just S&P. Some add green peppers, carrots, etc. I usually add parsley, but not enough to tast green. The ketchup or no ketchup on top debate is long and has no resolution. Some people just need a crust on everything. Sometimes it's a habit started with using the top treatment as a defense against a wonky oven. I don't do it. My mother didn't. But meatloaf sandwich begs for ketchup.

Kofta meatloaf is a new idea to me, but you can make any flavor you like by changing up the spices. Busy moms on a budget (meatloaf is quick and easy to make and freezes well) do this to keep their families from getting bored. Meatloaf takes standard condiments nicely, but is happy with just about any that aren't too liquid. Taco flavorings in the West are common. Serve with spicy pickled carrots, radishes, jicama, guacamole, ”Asian” (usually meaning five spice) is common, too, maybe serve with green beans and rice, Gravy for standard meatloaf can be basic pan drippings style, sausage gravy, red eye gravy, etc., but I like red wine gravy best with it. I might make somthing like a stiff tsatsiki instead of gravy for the kofta loaf, and serve with ground sumac to sprinkle, onions, tomato wedges, etc.

Pinkmountain's meatloaf with cheese and herbs sounds like my Italian son in law's Polpetonne.

Anyone had Haslet? Another delicious iteration of the thrifty meatloaf, made with pork and breadcrumbs, and served cold in slices.

Ricky, I’ve posted this before but the ingredients here are really tasty with plain ground lamb. I make patties instead of kebabs since they’re easier to grill. Just thinking you could do a meatloaf in the oven, too. This is great served with tzatziki. The recipe originally called for half lamb/half beef, but I usually use all lamb.

Weber's Mount Olympus Meatball Kabobs

Serves 4-6

Meatballs:
2 medium garlic cloves
1 small red or yellow onion, roughly chopped (about 1 cup)
1/4 cup lightly packed fresh mint leaves
1 1/2 pounds ground lamb
1 T. red wine vinegar
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried oregano
1/2 tsp. paprika

In food processor (or by hand) finely chop garlic, onion and mint. Combine in large bowl with lamb and remaining meatball ingredients. Blend lightly with your hands until well combined. Form into meatballs about 1 1/2 inches in diameter (you should have 20-25 meatballs). Thread long, wide skewers through meatballs, about 4 or 5 per skewer, leaving a little room between each meatball. Place kabobs on baking sheet, cover and chill for 2 hours and up to 8 hours.

Lightly brush or spray kabobs on all sides with olive oil. Grill over direct medium heat until fully cooked, 8-10 minutes, gently rotating meatballs 2 or 3 times during grilling.

Floral, thank-you for the new (to me) word. When I googled it, the word "meatloaf" was all over the page! But the pictures showed the meat wrapped around a filling. According to a couple of the recipes, the filling is usually hard boiled eggs or cheese. I don't know about Lpink's meatloaf, but usually, IME, if there's cheese inside an American meatloaf, it's grated and mixed into the meat. OTOH, lots of Americans--a minority but big enough not to be an outlier--put whole hard boiled eggs in their meatloafs. I don't know if this came from the Italian "big meatball", or if theirs is a take-off of ours, or if they grew independently, and I'm fascinated but don't know where to find the answer.

A hundred years ago, poultry was dear and beef, especially off cuts and scraps, was relatively cheap. That reversed here in the 1970's. Still, during the great depression people did a lot of extending. I wonder if the eggs, especially if one had chickens, were used as extenders? Or just to be fancy or something? A number of little kids I've heard of were scared and screaming seeing the "eyes" of sliced eggs starting at them out of the meatloaf...

I put parmesan or some other grated hard cheese in meatloaf because I like the taste it imparts. Not being a big fan of meat, I prefer it with something smooth and creamy to balance its chew factor and heavy taste. At least cow. Pork, chicken and lamb taste less heavy to me and with the fatty pork sausages or bacon, I don't use very much. Turkey and my favorite Mediterranean flavors just don't seem to blend as well. It's truly an American classic.

It's aa whole new world! Thanks Plllog.

Flora, isn't haslet very English?

I had never eaten or heard of haslet until I lived in Yorkshire. Now it seems you can buy it in Tescos.