Indian Meatloaf with Smashed Masala Potatoes

IMG_2315 There was some ground angus grass fed beef in my fridge an Neil was away. He’s not a fan of meatloaf and I had a hankering.   So I went out and got some ground Lamb to mix in – I didn’t want to do a traditional meatloaf and thought that an Indian spin on this classic American dish would give it new life.

 Indian Meatloaf with Smashed Masala Potatoes

Tear up about 1 cup of stale bread and place in a medium bowl and soften with 1/2 cup of milk (or more if the bread is really hard – I used unsweetened Almond Milk) let sit for about 15 minutes, then squeeze out all the extra moisture.  

In a large bowl add 1 1/4 pounds grass fed ground beef and 1 1/4 pounds ground grass fed lamb.  Season with salt and pepper and add the bread.

The bowl of a food processor add 1/2 cup of mint leaves, 1/2 cup of parsley and 10 fresh Curry Leaves.   Process until finely chopped – add to the meat and bread.  Mix with your hands until it is well incorporated.

In a small bowl whisk briefly 2 Large Eggs and stir into the meat  mixture.

In a the bowl of a food processor added: 2 medium carrots (peeled) several of the inner stalks of celery along with the leaves, 2 onions, pulse until finely chopped.

Preheat the oven to F 400

In a skillet add 1/4 cup Olive oil over medium high heat, add  1 Tablespoon of Cumin seeds and cook for about a minute then stir in the processed vegetables.  After 2 minutes add 6 finely chopped Garlic Cloves and 1 1/2 Tablespoons of grated fresh Ginger, stir and simmer for approximately 10 minutes. Add 1 Tablespoon of ground Coriander, 1 Tablespoon of Garam Masala (curry powder) 2 teaspoons of Cumin powder, 1 teaspoon of Tumeric and 2 finely chopped Hot Red Peppers (you can use dried or fresh – I use pickled red Thai peppers that I pickle and keep in the fridge for such occasions). Stir in the spices and cook over a simmer for another 5-7 minutes.  Add 2 Teaspoons of Salt and a generous amount of freshly grated black pepper

Take off the heat and add to the meat mixture.IMG_2310Some meatloaf recipes make a mound of meat on a piece of tin foil on a baking sheet – I used a parchment lined loaf pan – up to you – the loaf pan version takes about 30 minutes longer to cook.IMG_2312 

Also I had some tamarind current sauce in the fridge – I choose to baste the meatloaf with it, but think it would be better server over it after it’s cook – a good homemade plum chutney or anything of that ilk would work just as well.IMG_2313Masala Smashed Potatoes

Roughly chop 6 Yukon Gold Potatoes skin ons and cook in slaty water until soft drain and return to the pot over medium heat to dry the potatoes out – add 4 Tablespoons of butter, 1/2 teaspoon of black mustard seeds, cook the seeds until they turn grey and begin to pop add 1-2 finely chopped hot Green Peppers, and 2 teaspoons of grated Ginger stir and cook for a minute then add: 1/2 teaspoon of Tumeric, 1 teaspoon of chat masala and a 1/4 teaspoon of asofetida powder (hing) and 2 teaspoons of salt  – stir until well mix take off of the heat and fold in 1/3 cup of chopped Cilantro or Parsley.  Taste and correct seasoning – adding more butter, salt or freshly grated black pepper.IMG_2316Tamarind Current Sauce

In a small bowl add 2/3 cup of dried Currants reconstitute by pouring  3/4 cup of boiling hot water over them – set aside for at least 5 minutes.

In the bowl of a food processor add 1-2 hot chili peppers (seeded) 1 packed Tablespoon of Fresh Mint, 1/3 cup Tamarind Concentrate, 1/8 teaspoon Cayenne pepper, 1/2 teaspoon of Garam Masala, 1/4 Teaspoon of Chat Masala and 1/2 teaspoon of Salt. Add the currants and remaining liquid.

Purify until a good thick but pourable consistency.

Serve as an accompaniment with the meat loaf.

(The potatoes and Sauce are both adapted from Yamuna Devi’s amazing The Art of Vegetarian Cooking).

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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3 Responses to Indian Meatloaf with Smashed Masala Potatoes

  1. reelcharlie says:

    This sounds absolutely yummy. Meatloaf and (s)mashed potatoes are two of my favorite comfort foods!

  2. Pingback: Indian Fish and Potatoes | Urbanfoodguy

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