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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
The flavor and aroma of this meatloaf are wonderful. I love Indian food and have had a good deal of it through Malayali friends. My quibble with this meatloaf is that it does seem to cause a bit of GI upset. I don't know if that's due to the pepper or just the sheer amount of herbs/spices added to the meat. Regardless, I wouldn't be serving this to American guests.
This is my husband's favorite dish! Perfect on a cold winter day and great leftover! Wouldn't change a thing. Sometimes I add extra honey to glaze because it creates the best crust.
too hot to taste anything - andd thats from a chile_ lover. So tame this d0wn to western palates and it"ll be great.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?