Comfort food is in, and no food is more comforting than meatloaf. No longer the butt of school cafeteria jokes, modern meatloaf has matured from the mundane meal of yore into a marvelously multinational dish that can be made with chicken or turkey, salmon or shrimp. In fact, it doesn't even have to have any meat in it at all. One thing that hasn't changed, however, is its convenience. Perfectly practical and practically perfect, meatloaf is the ideal meal for the way people cook in today
Ground lamb is common in many Mediterranean cuisines. It is flavorful enough to stand up to assertive goat cheese and sun-dried tomatoes, and is also a wonderful foil for the sweet pungency of roasted garlic and onions. Pita bread, with its firm texture, makes excellent bread crumbs.
Preheat the oven to 350 degrees. Place the onion wedges and garlic cloves on a double thickness of aluminum foil. Drizzle with the oil, then wrap the onion and garlic in the foil to seal well. Roast the vegetables for 25 to 30 minutes until very tender. Remove from the oven and as soon as they are cool enough to handle, coarsely chop the onion and garlic. Do not turn off the oven.
While the vegetables are roasting, reconstitute the tomatoes by placing them in a small bowl, then pouring boiling water to cover over them. Let stand until softened, about 20 minutes. Drain the tomatoes, then chop them.
In a large mixing bowl, use your hands to gently but thoroughly mix together the lamb, pita bread crumbs, parsley, coriander, salt, pepper, eggs, chopped sun-dried tomatoes, and roasted vegetables. Add the goat cheese and mix again just until the cheese is incorporated but retains its crumbly texture.
In a 13 by 9-inch baking pan, shape the meat into a 9 by 5-inch loaf, or pat it into a 9 by 5-inch loaf pan, smoothing the top. Bake until the meatloaf is firm, the top is richly browned, and a meat thermometer inserted into the center of the loaf registers 155 degrees, about 1 hour. Let the meatloaf stand 10 minutes in the pan, then slice to serve.
Leftovers: Serve cold chunks stuffed into pita pockets dolloped with plain yogurt. Garnish with chopped tomato and cilantro.
