Saturday, July 26, 2014

Indian Spiced Meatloaf

Mostly, we have chicken for Friday night dinner but on occasion, hubby asks for a meat loaf.  That is what happened, this week.  I am a fan of Indian spiced foods so I looked for a recipe, combining the two, the Indian spices and the meatloaf.

Fine Cooking had the answer.  I made so much more than we need, we are eating for a dinner during the week.

Indian Spiced MeatLoaf



1 tablespoon olive oil
1 medium onion, chopped
1/2 cup small-diced red bell pepper
1/2 cup small-diced carrots (I use my mini food processor)
2 cups gluten-free bread crumbs
1 cup Rice Milk
1 pound. ground beef
1 pound ground turkey
2 large eggs
1/4 cup chopped fresh parsley
2 teaspoons. peeled and finely grated fresh ginger
2 teaspoons garam masala
1 tablespoon Worcestershire sauce
freshly ground black pepper to taste
2 tablespoons honey

Heat oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers and carrots, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. 


Transfer to a large bowl and let cool until about room temperature.



In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. 

Lightly squeeze a handfuls of bread, one at a time to remove some of the milk. 

Finely chop and add to the bowl with the vegetable mixture.



Position a rack in the center of the oven and heat the oven to 375°F.


Add the beef, turkey and eggs to the vegetable mixture. 

Scatter the parsley, ginger, and garam masala over the meat, and then sprinkle with the Worcestershire, and black pepper. 

Use your hands to gently mix all the ingredients until just combined. 



Line a 9x13-inch baking pan with parchment. 

Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch block. 

Spread the honey over the top and lightly down the sides of the meatloaf to glaze it.



Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.


Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

2 comments:

  1. This is a fun take on meatloaf--I've never seen one with Indian flavors. My son loves meatloaf and chose yours to feature at tonight's potluck. Thank you for sharing, Chaya!

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  2. Adding garammasla make everything perfect, thanks for sharing with Hearth and Soul blog hop. pinning.

    ReplyDelete

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