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.