Lebanese Meatloaf

• 2 tbsp extra virgin olive oil
• 1 None medium onion, quartered
• 1 lb ground lamb
• 1 tsp ground cinnamon
• 5.25 oz bulgur wheat, rinsed, drained
• 2 tbsp pine nuts
• None None FOR THE SPICED ONIONS
• 1/4 cup extra virgin olive oil
• 3 None medium onions, sliced
• 1/2 tsp ground cinnamon
• 1 pinch ground allspice
• 2 tbsp pine nuts, toasted
• 2/3 cup fresh flat-leaf parsley leaves
• 1 tsp sumac

1. Preheat oven to 350u0b0F. Lightly oil a 9 1/2 inch springform pan. Line base with parchment paper. Spread 1 tbsp oil over base.
2. In a food processor, process onion until chopped finely. Add lamb, cinnamon and bulgur wheat. Process until a thick paste forms. Season. Press into prepared pan then brush with remaining oil. Sprinkle with pine nuts then press lightly into surface. Bake for 30 mins.
3. Meanwhile, for the spiced onions, heat oil in a medium frying pan. Cook onions over medium heat, covered, for 15 mins. Uncover and cook, stirring occasionally, for another 10 mins, or until softened. Add spices and season. Cook, stirring, until fragrant. Add pine nuts. Arrange over meatloaf.
4. Sprinkle with parsley and sumac to serve.

extra virgin olive oil, onion, ground lamb, ground cinnamon, bulgur wheat, nuts, onions, extra virgin olive oil, onions, ground cinnamon, ground allspice, nuts, parsley, sumac

Taken from recipes-plus.com/api/v2.0/recipes/27745 (may not work)