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.Some 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.
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.Masala 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.Tamarind 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).