Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
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.
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce.
I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
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