Printed September 1, 2026
Meatloaf Köfte Kebabs
Cold meatloaf gets a second life as spiced köfte, threaded onto skewers with peppers and onions, then grilled until charred. What was boring becomes bold with a yogurt-tahini sauce that changes everything.
Ingredients
- 3 cups crumbled leftover meatloaf
- 1 egg
- 1/2 cup breadcrumbs
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/2 teaspoon cayenne
- 1 red bell pepper, cut into chunks
- 1 large onion, cut into chunks
- 1 cup Greek yogurt
- 3 tablespoons tahini
- 2 cloves garlic, minced
- Juice of 1 lemon
- Fresh parsley and mint for serving
Preparation
Meatloaf was never meant to be exciting on day two. But köfte—Turkish spiced meatballs—are always exciting. This recipe bridges the gap, transforming American comfort into Turkish street food with nothing more than a few spices and an open flame.
Preparation
- Crumble the meatloaf into a bowl, breaking up any large chunks.
- Add egg, breadcrumbs, cumin, coriander, and cayenne. Mix until everything holds together.
- Form into oval-shaped köfte about 2 inches long—you should get 12-16 pieces.
- Thread onto skewers, alternating with pepper and onion chunks.
- For the sauce: whisk together yogurt, tahini, garlic, lemon juice, and a pinch of salt until smooth. Add water if needed to reach drizzling consistency.
- Heat your grill or grill pan to medium-high.
- Grill the skewers for 3-4 minutes per side until charred and heated through.
- Serve immediately with the yogurt-tahini sauce, fresh herbs, and warm flatbread.
The transformation: The spices awaken what was sleeping in that meatloaf, while the grill adds char and smoke that make it taste like you started from scratch. The yogurt-tahini sauce is cooling and rich, providing a creamy counterpoint to the spiced meat. Suddenly, leftover meatloaf is the hero of dinner, not the penance you pay for Monday's meal.
