Lamb Meatloaf With Baked Eggs And Middle Eastern Spice

• 2 1/4 lbs ground lamb
• 1 bunch cilantro, leaves chopped
• 1 bunch parsley, leaves chopped
• 2/3 cup fresh breadcrumbs
• 3 None spring onions, finely chopped
• 1 large egg, lightly beaten, plus 2 whole eggs
• 1 None green chile, finely chopped
• 2 tbsp plus 2 tsp za'atar spice mix
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• None None Tabouli, flatbread, and yogurt, to serve

1. Preheat oven to 400u0b0F. Lightly grease an 8x4 inch loaf pan.
2. In a large bowl, combine lamb, herbs, breadcrumbs, onion, beaten egg, chile and 2 tsp za'atar, and remaining spices. Season to taste; mix well.
3. Press mixture into pan. Make two indentations in top of mixture. Crack whole eggs and gently pour an egg into each hole. Sprinkle 2 tbsp za'atar around eggs.
4. Cover loosely with foil. Bake 45 minutes. Uncover; bake a further 5-10 minutes, until cooked through and egg is set. Let cool 10 minutes before slicing.
5. Serve meatloaf accompanied by tabouli, flatbread, and yogurt.

ground lamb, cilantro, parsley, fresh breadcrumbs, spring onions, egg, green chile, ground cumin, ground cinnamon, ground allspice, tabouli

Taken from recipes-plus.com/api/v2.0/recipes/25204 (may not work)