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Recipe

Glazed Meatloaf with Peppers & Warm Spices

Scott Phillips

Yield: Yields two meatloaves.

Servings: sixteen.

For a twist on this American classic, this recipe incorporates warm Indian spices like garam masala, coriander, and cumin, which add an unexpected earthy undertone, and a spicy-sweet glaze. Try to handle the meat as gently as possible when forming the loaf so that the mixture remains tender and light.

Ingredients

For the meatloaves:

  • 3 Tbs. unsalted butter
  • 1/2 cup fresh breadcrumbs
  • 1 large red onion, thinly sliced (about 2 cups)
  • 3 Tbs. canola oil
  • Kosher salt
  • 1-inch piece fresh ginger, peeled and minced
  • 1 small green bell pepper, finely diced
  • 4 cloves garlic, minced
  • 1 Tbs. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. cracked black pepper
  • 1 lb. white button mushrooms, finely diced or finely chopped in a food processor
  • 1/2 tsp. cayenne
  • 1 tsp. garam masala
  • 2 lb. ground beef (80% lean)
  • 1 lb. ground pork
  • 1 lb. ground turkey
  • 1 red bell pepper, finely chopped
  • 1/4 cup fresh cilantro
  • 3 large eggs
  • 1/2 cup ketchup
  • 2 oz. (1-1/2 cups) finely grated Parmigiano-Reggiano
  • 1/2 tsp. sweet or hot paprika, preferably Hungarian

For the glaze:

  • 1 cup ketchup
  • 1 tsp. Worcestershire sauce
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. cracked black pepper
  • 1/2 tsp. cayenne

Nutritional Information

      Calories (kcal) : 300
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 115
      Sodium (mg): 490
      Carbohydrates (g): 10
      Fiber (g): 1
      Protein (g): 24

Preparation

Make the meatloaves:

  • Melt the butter in a 12-inch skillet over medium-high heat. Add the breadcrumbs and toast, stirring constantly, until deeply browned, about 3 minutes. Transfer to a large bowl to cool. Wipe the skillet clean.

  • In the skillet, combine the onion, oil, and 2 tsp. salt. Cook over medium heat, stirring frequently with a wooden spoon, until the onion is soft and just starting to brown, 4 to 5 minutes. Stir in the ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add the green bell pepper and garlic and cook until the garlic is fragrant, about 1 minute. Stir in the coriander, cumin, and cracked pepper and cook, stirring and scraping the bottom of the skillet for 1 minute to diffuse the spices.

    Add the mushrooms and cook, stirring often, until they release their liquid and the liquid has evaporated, 6 to 8 minutes. Stir in the cayenne and cook for 30 seconds. Stir in the garam masala, turn off the heat, and set aside to cool.

    Position a rack in the center of the oven and heat the oven to 300°F. Add the beef, pork, turkey, red bell pepper, cilantro, eggs, ketchup, Parmigiano, and paprika to the bowl with the breadcrumbs and knead gently until everything is incorporated. Add the cooled mushroom mixture and knead gently until combined. Divide the mixture in half. On a parchment-lined rimmed baking sheet, mold the meat into two 9×5-inch loaves and bake for 1 hour.

Make the glaze:

  • While the meatloaves bake, whisk the glaze ingredients in a small bowl. After 1 hour of baking, remove the meatloaves from the oven. Evenly brush the glaze over each meatloaf and continue to bake until an instant-read thermometer reads 165°F when inserted into the center of a meatloaf, 30 to 40 minutes more. Let the meatloaves cool for 15 minutes before moving to a platter or cutting board with a large spatula (leave the juices and fat behind). Slice and serve.

Make Ahead Tips

To freeze, shape a loaf on its own parchment-lined rimmed baking sheet. Cover loosely with plastic and freeze until firm. Wrap in the parchment and then wrap tightly in foil. It will keep for 1 month. To bake, unwrap the frozen loaf, transfer to a rimmed baking sheet lined with fresh parchment, and thaw completely overnight in the refrigerator. Bake as directed.

Fried meatloaf—crisp and golden-brown on the outside and steaming-hot on the inside—is a delicious, albeit dinner-esque, way to serve leftover meatloaf.

Tip

If you plan to freeze one of the meatloaves from this recipe, you’ll need to make only a half-recipe of the glaze. For freezing and thawing directions see the make-ahead tips below.

Reviews

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Reviews

  • NZCook | 03/14/2012

    A very tasty meatloaf. Also very nice cold & thinly sliced on sandwiches.

  • caymancook | 03/05/2012

    Delicious! Very labor intensive, but so very worth it! The loaf was very moist with lots of flavor. I did as a fellow reviewer suggested and served with garlic mashed potatoes and green beans, which was perfect. My husband couldn't stop talking about how good it was, and my guests said the meal was restaurant quality. SO pleased I have another loaf in the freezer!

  • JSM | 03/02/2009

    This was delicious: Indian style comfort food. But it is really time consuming, and I don't know why it calls for a 300 oven -- it took forever. I think I'll try 350 next time. It is nice ending up with two loaves -- so at least for all the time you put in, you end up with a second dinner in the freezer or to share with friends (we gave our second loaf to a sleep-deprived couple with a new baby.)

  • DesertDog1999 | 01/02/2009

    This is hands-down one of my favorite meat loaf recipes. It is very labor intensive but worth the effort.

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