Warm garam masala, fresh ginger, chiles and cilantro give this lamb meatloaf a curry-like flavor profile. Create your own customized meatloaf recipe with the Recipe Maker.
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 handful of bread at a time to remove some of the milk (it should be wet but not drenched). 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, lamb and eggs to the vegetable mixture. Scatter the cilantro, jalapeño, ginger, and garam masala over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you’re satisfied with the flavor.
Line a 9×13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10×4-inch rectangular block (it becomes loaf-shaped as it cooks). 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.
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I am a huge fan of meatloaf. A friend of mine gave me his husband's Fine Cooking magazines when he passed away. One of the issues had the Customized Meatloaf article in it. I have made several of these using the suggestions. Sometimes I don't have all of the ingredients for the actual recipe, so the mix and match suggestions make it easy. For this I didn't have cilantro, so I used dried coriander, and cumin. For the Garam Masala, I used Tandoori Masala, and mushrooms instead of carrots. It was delicious. Also since I am a single person, I only used a pound of ground lamb, and halved everything else. I treated myself to second helpings it was that good.
This is quite delicious but I did make some slight revisions. I omitted the ground beef and kept it all lamb. I don't associate jalapeo with Indian food so swapped that for a little cayenne pepper and also added a little toasted and ground fennel seed and some ground cardamom. Also added some pureed sweet potato and coconut milk as an accompaniment. Might have to try this with a mango chutney glaze next time.
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