Lamb Meatloaf with Indian Spices

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.

Not just any old meatloaf. The addition of lamb and the perfect complement of Indian Spices make this tender meatloaf one classy dish.

I must say, I haven’t eaten much meatloaf in my life. I can’t remember it being very common during my childhood. What I do recall of meatloaf is not that great, in fact, I had the impression that meatloaf wasn’t very interesting at all.

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

Soaking the bread

½ tsp fresh ground pepper

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

3. Preheat oven to 375 F. Line a 9x13 inch baking dish with parchment paper. Add the meats, garam masala, coriander, eggs, Worcestershire sauce, salt and pepper to bowl. Using your hands, mix thoroughly. Transfer meat mixture to dish and shape into a 10x4 inch rectangle.  Glaze the loaf with honey.

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!

The ultimate red meat marinade

This marinade is enhanced by wonderful flavours like curry, coriander and cumin.

I believe this one comes from my Aunt Chris’ kitchen. But my Mom has 4 sisters and to tell you the truth, I think they all just remove each other’s name and replace them with their own. Honestly, Norma’s spring salad is Marsha’s is Gayle’s you never know. If I have angry women after me for this one, at least I know they are reading! Anyway, regardless of whose name takes the credit, all of my aunts are amazing cooks. I am so lucky to come from a family of amazing women who can all cook up a storm.

This marinade gained its rave-worthy status at my house on a butterflied lamb leg. A butterflied leg of anything is simply describing the fact that the butcher has removed the bone from the meat. Trust me, you want to buy it butterflied. The husband and I learned this the hard way. I was smooth talked from some lazy butcher that it would be “so easy” to do with a sharp knife. A couple hours later, I had made the biggest mess out of my meat and the bone was still stuck right in there. The uneven mess I made of the meat absolutely ruined the chance of having evenly cooked lamb, and it turned out to be one of those underdone/overdone situations. There just wasn’t a good piece. Anyway, I digress. That’s how the recipe came into my life, but boy has it ever grown legs of its own now. No pun intended.

I mainly use this marinade on beef and lamb. Any cut will work. Steaks, roasts, butterflied legs, kebabs, etc. It even tastes good on vegetables. It takes teriyaki to a whole new level and I haven’t met its defeat, yet. So, the recipe below is a personal favourite and I think you will like it too.

Whisk ingredients together, then add meat.

Prep time: under 5

Total marinating time: at least 1 hour

Use on lamb or beef

3/4 cup canola oil

3/4 cup soya sauce

2 green onions, white and light green parts chopped

1 tbsp grated ginger

2 tsp ground cumin

2 tsp ground coriander

1 tsp curry powder

Shown here with ribeye steaks

Whisk ingredients together. Marinate meat for 1 hour at room temperature, or up to 24 hours in fridge. If refrigerated, let sit in room temperature for at least half hour before grilling/cooking. Cook meat as per usual depending on the type/cut. 

Serve and prepare to take your praise!