When I was taking requests for last weekend’s cooking fest, I was kind of surprised when my BF asked for meatloaf. Since I’ve been all about spiciness lately, I thought this was the perfect blend of comfort food meets the exotic. Luckily, I was able to pick through a master’s brain – Mark Bittman.
This recipe makes 6-8 servings and took about an hour and much of the hour was hands-off baking time.
- 1/2 c bread crumbs
- 1/2 c milk
- 2 lbs mixed ground meat – beef, lamb, pork, veal, turkey or chicken (we used a pound of beef and a pound of pork)
- 1 egg, lightly beaten
- 1/4 c fresh cilantro, chopped
- 1 T curry powder or garam masala, or chili powder
- 1/2 t minced garlic
- 1 small carrot, minced
- 1 small onion, minced
- 3 slices of bacon
- salt & pepper, to taste
Heat oven to 350.
Soak bread crumbs in milk until milk is absorbed, about 5 minutes.
Mix together all ingredients except the bacon. Shape meat into a loaf shape. Top with bacon. Bake for 45-60 minutes, basting occasionally with rendered juices. When done, the meat loaf will be browned lightly and firm. An instant read thermometer should read 160.
I also made a spicy ketchup for this dish. I mixed regular ketchup with Thai sriracha sauce. Not too much of the spicy sauce, but just enough to give the meatloaf a little kick.