Categories: Meatloaf 
      Yield: 10 servings 
  
      2 tb Virgin olive oil 
      3 tb Butter 
      4    Garlic cloves, crushed 
      2 md Onions, finely chopped 
    1/2 c  Finely chopped fresh Italian 
           -parsley 
      1 ts Fennel seeds 
  2 1/2 lb Lean ground lamb 
      1 lb Ground hot sausage, casing 
           -removed 
           Juice of 1 lime 
    1/4 c  Dry vermouth 
    3/4 c  Dry bulgur wheat, soaked for 
           -30 minutes in water to 
           -cover 
      2 lg Eggs, lightly beaten 
      3 tb Ketchup 
      1 ts Sesame oil 
      2 tb Dried mint 
      1 ts Ground allspice 
    1/4 ts Dried rosemary 
      1 ts Ground cinnamon 
    1/2 ts Grated nutmeg 
    1/8 ts Black pepper 
      2 tb Worcestershire sauce 
    1/4 c  Toasted pine nuts 
    1/3 c  Pistachios 
      3 tb Bay leaves, split in half 
  
  Preheat oven to 375'F. Thoroughly coat a Bundt pan with olive oil. 
   
  In a large saute pan, heat the olive oil and 2 tablespoons of butter. Add 
  the garlic and onions. Saute until the onions are transluscent, about 3 
  minutes. Add the parsley and fennel seeds. 
   
  Remove half the onion mixture and combine with the ground lamb in a large 
  bowl. Set aside the other half of the onion mixture. 
   
  Add the ground sausage to the saute pan, and brown. Add the lime juice and 
  vermouth. Remove from the heat. Add this mixture to the reserved onion 
  mixture. Set aside. 
   
  Squeeze the excess water from the bulur wheat. Mix with the lamb. Add the 
  eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon, nutmeg, 
  black pepper and Worcestershire sauce. Mix well. Divide this mixture in 
  half. Press half the lamb mixture into the pan. Arrange the sausage mixture 
  on top of the lamb. Sprinkle the pine nuts and pistachios evenly over the 
  sausage layer. 
   
  Press the other half of the lamb mixture on top of the nut layer. Dot the 
  loaf with the remaining tablespoon of butter and place the broken bay 
  leaves on top of the loaf. 
   
  Bake for 1 hour or until done. Remove the bay leaves. Let the loaf sit for 
  15 minutes before inverting it onto a round serving platter. Serves 8-10.