TAMARIND-GLAZED MEATLOAF (two loaves, each serving four to six)

Meatloaf, tamarind glazed meatloaf 1 OLYMPUS DIGITAL CAMERA

For the meatloaf:

3 tablespoons unsalted butter

½ cup fresh breadcrumbs

½ cup water

3 tablespoons canola oil

1 large red onion, thinly sliced

2 teaspoons kosher salt

a 1-inch piece fresh ginger, peeled and finely minced

4 garlic cloves, peeled and finely minced

½ jalapeno pepper (cored and seeded for milder flavor), finely minced

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground black peppercorns

4 porto bello mushroom caps (about 1 pound), finely diced

½ teaspoon cayenne pepper

1 teaspoon garam masala

2-1/2 pounds ground beef (preferably 80% lean)

1-1/4 pounds ground pork

1 red bell pepper, cored, seeded and finely chopped

¼ cup fresh cilantro, finely chopped

3 large eggs

½ cup ketchup

2 ounces Parmigiano Reggiano cheese, grated

½ teaspoon sweet paprika


For the tamarind glaze:

1 cup ketchup

1 teaspoon tamarind paste

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground black peppercorns

½ teaspoon cayenne pepper



1.To prepare the meatloaf, melt the butter in a medium skillet over medium-high heat. Add the bread crumbs and toast until browned, stirring often, for 3 to 5 minutes. Transfer to a large bowl and set aside to cool.

2. Place the water next to your cooktop. Heat the oil with the onion and salt in a large pot over medium-high heat, cooking the onion until it’s soft and just starting to brown, stirring often, 4 to 5 minutes. Stir in the ginger and cook, stirring often to prevent the ginger from burning, and splashing with water if it starts to brown too much, until it’s fragrant, about 30 seconds. Add the garlic and jalapeno and cook until the garlic is fragrant, splashing with water if necessary, for about 1 minute. Stir in the coriander, cumin and ground peppercorns and cook for 1 minute, stirring and scraping the bottom of the skillet often and splashing it with water whenever the spices or onion begin to stick to the bottom of the pan.

3. 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 pepper and cook for 30 seconds. Stir in the garam masala, turn off the heat, and set the pot aside to cool.

4. Preheat the oven to 300*. Add the remaining ingredients to the bowl with the toasted bread crumbs, kneading it until everything is completely incorporated. Add the cooled mushroom mixture and knead again until combined. Divide the mixture evenly into two 8-1/2 by 4-1/2 inch loaf pans and bake for about 1 hour (or cover the loaf pan with plastic wrap, place inside a resealable freezer bag, and freeze for up to 3 months; defrost overnight in your refrigerator before baking.)

5. While the meat loaves bake, make the tamarind glaze. In a small bowl, whisk the glaze ingredients together. Remove the loaves from the oven and carefully drain off the pooled fat from the pan. Evenly spread some glaze over each meat loaf and continue to bake for an additional 30 minutes, or until the internal temperature reads 165* on a digital thermometer. Let the loaves cool for 15 minutes before serving. Run a knife around the pan’s edges, slice and serve.


from Suvir Saran, American Masala

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