This is a recipe that crosses political boundaries in the Near East. You will find versions of this in several countries' recipe books. Some recipes include cinnamon and/or ground corriandar. I think it originated in the form of kebabs.
I have been making it as burgers on the grill for a while and decided to try it out as a meatloaf as SO doesn't like my other meatloaf recipes. She loves this one and so do I. I think it's better as a meatloaf as its flavor doesn't have to compete with anything else.
You can choose to omit the egg and breadcrumbs and make burgers or kebabs instead of meatloaf.
1 Lb Ground Beef
1 Lb Ground Lamb
1 Large Onion, minced
½ C Parsley, minced
¼ tsp Black Pepper
¼ tsp Cayenne Pepper (optional)
2 tsp Salt
½ tsp Allspice
½ tsp Cumin
⅓ C Tomato Sauce
2/3 C Bread Crumbs
I use a FP for the onion and parsley as I don't like big chunks of either in the mix.
Mix all the ingredients together by hand and form it into a meatloaf. I try to shape it so two slices just fit on a slice of bread.
Bake at 400 F to an internal temperature of 150 F. Rest for 15 minutes before slicing.
It also makes a great sandwich the next day.