There is just no reason on earth why meatloaf should be the sole purview of American cooks. Why aren’t there Indian meatloaf recipes? Or Mexican Meatloaf? Or Tibetan Meatloaf? I plan to right this situation immediately, if not sooner. Here is my take on Indian Meatloaf. My taste testers (all with the last name of Stern) pronounced it fit for mass consumption. I do have a quickie-cooking tip that goes along with this recipe. You know that you can’t taste test RAW meatloaf, right? So unlike soup, or chili, or peanut butter & jelly, you can’t taste a bite, pausing for a moment to contemplate the perfect balance of tart vs. savory, or the need for slightly more Stilton – BUT YOU CAN. If you are making meatloaf, or meatballs, or any such RAW meat dish, take a tablespoon of the mix, flatten it out like a tiny pancake, throw it in a tiny skillet and cook it through. It won’t take more than 4 minutes to do – and you can test whether my seriously perfect meatloaf still needs more pepper, or a bit more cumin, or what all. You should try it once, even if you have no intention of changing a damn thing. It will make you feel professional, like a real Iron Chef, at least for a moment. And then bake the thing and be done with it.
Indian Meatloaf (two loaves – each serves 4-5)
- 2 lbs ground beef
- 1 lb ground turkey
- 2 eggs, lightly beaten
- 1½ cups chopped onion
- 1 teaspoon chili garlic sauce
- ¼ cup + 2 tablespoons ketchup
- 1 cup grated Parmesan cheese
- 1 cup bread crumbs (I used Panko)
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons Dijon mustard
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 1 teaspoon coriander
Mix all of the ingredients together EXCEPT the last two tablespoons of ketchup. Cover and put in the fridge for an hour, or overnight.
When you are ready to bake the meatloaf preheat your oven to 400 degrees.
Form the meat into TWO 9- by 5-inch oval loaves and bake on a lightly oiled 13- by 9- by 2-inch metal baking pan. Just before putting it in the oven brush the meatloaf evenly with your last 2 tablespoons of ketchup. Bake in middle of your oven until a meat thermometer inserted into the meatloaf registers 170°F, which should take 50 to 55 minutes. If you don’t want to bake both meatloaves at once, bake one and freeze the other. Or bake them both, allow them to cool and freeze one. They will freeze fine either raw or baked and cooled. Either option is fine.
Let meatloaf stand 5 minutes before serving.