Maybe not the most impressive LOOKING dish...but don't pass this one up! |
(Pictured above with Roasted Vegetable Salad with feta and toasted pecans)
OK, I admit I struggled getting a good picture of… meatloaf.
OK, I admit I struggled getting a good picture of… meatloaf.
Not just any old meatloaf. The addition of
lamb and the perfect complement of Indian Spices make this tender meatloaf one
classy dish.
That is before my latest issue of Fine
Cooking which has a 3 page spread on all things meatloaf. Trusting Fine
Cooking, like I always do, and feeling inspired, I’ve rejuvenated the idea of
meatloaf at our house.
1 tbsp extra virgin olive oil
1 medium onion, diced
2-3 garlic cloves, minced
½ red bell pepper, chopped fine
1 small carrot, peeled and chopped fine
1 jalapeno pepper, seeded and minced
2 tsp ginger, minced
2.5 cups of French bread (or similar),
preferably not fresh, cut into 2-inch chunks
1 cup whole milk
1 lb extra lean ground beef
1 lb ground lamb
2 tsp garam masala
1 tsp ground coriander
2 eggs, beaten
1 tbsp Worcestershire sauce
1.5 tsp table salt
2 tbsp honey
1. Heat oil in a skillet over medium heat.
Add onion, garlic, red pepper and carrot and stir until softened, 6-8 minutes.
Add jalapeno and ginger and stir until fragrant, about 15 seconds. Remove from
heat and cool until warm.
2. Using a pie plate, soak bread, turning
once, in milk until wet but not sloppy, about 5-10 minutes depending on bread.
Squeeze bread gently to get rid of excess milk. Chop fine and add to bowl with
vegetables.
Glaze with honey just before baking |
4. Bake for 45-50 minutes, until inside
temperature registers 160 F on an instant-read thermometer. Let rest 10 minutes
before transferring to cutting board and slicing 1-inch pieces.
Serve and prepare to take your praise!