Do you have a meat lover in your family? I'm sure you do! It was my husband’s birthday, and what else I would think of… classic meatloaf.
My mom is a traditionalist; we never had meatloaf while growing up so the idea of compact meat in a pan was new to me. Mom, who was famous for her good everyday comfort food like pilaf and meat stew. She created memorable meals at family gatherings. Although the atmosphere was casual, moms table was set elegantly. She always used her china and crocheted table cloth made by local women. Some of my best memories are cooking with my mom and sisters. She taught us to be resourceful and use what we have available to create satisfying meals. Now that I’ve family of my own I appreciate all my mother did even more….
It rarely gets point for good looks, but it sure can be delicious. Use any kind of meat goat, veal, or meatball mix. Also, the drippings from the meatloaf makes perfect gravy base to spoon over the meatloaf and, of course pair it up with any veggies you like. When we tried this particular recipe in my class it was served over a mountain of creamy mashed potatoes. I instantly fell in love with it.
This meatloaf is so hearty and flavorful, with a hint of garam masala adds a special authentic taste to it. It’s like a giant "seekh kebab" (a very authentic South Asian recipe of compressing the meat on a long skewer, similar to the middle-eastern dish "kofta kebab") minus the seekh. It is sure to please that meat lover in your family!
Classic Meatloaf with Glazed Carrots and Brown Onion Gravy
Yield: 4-6 servings
Prep time: 15 min
Total cooking time: 1 hour 15 min
1 1/2 pounds ground beef
¾ cup fresh breadcrumbs
1 tsp chili powder
1 tsp garam masala powder
1 tsp Cumin
1 tsp salt
½ tsp freshly ground black pepper
½ cup finely chopped onion
2 tsp garlic chopped
2 tbsp chopped cilantro
Tomato ketchup for topping
½ tsp red chili flakes
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl.
Saute' the onions for 5 to 8 minutes on low heat until translucent. Add minced garlic. Cook for only a minute or so, you don't want garlic to get any color...Set aside
Meanwhile, in a large bowl, combine beef, sauteed onions, egg, salt, chili powder, garam masala, cumin, chopped cilantro and black pepper. Add breadcrumbs, and mix very gently with a fork (do not over mix). Firmly pat the meat mixture into a loaf pan, about 10 inches long.
Mix ketchup with red chili flakes. Pour the ketchup mixture on top of the meatloaf.
Arrange the baking sheet in the lower third of the oven and bake for about 1 hour, until lightly browned and an instant-read thermometer inserted in the center of the loaf registers 150° (will leave room for carryover cooking while its resting) Let the meatloaf rest for 15 minutes before slicing, then cut into desired thickness and serve with glazed carrots and gravy.
MAKE AHEAD: The baked meat loaf can be covered and refrigerated for up to 4 days. Cut the meat loaf into thick slices and warm in a skillet to serve.
Brown Onion Gravy
2 tbsp unsalted butter
1 large white onions, thinly sliced
1/4 cup all-purpose flour
½ quart chicken or beef stock
½ cup heavy cream
1 tsp paprika
Salt and freshly ground black pepper
In a large saucepan, melt the butter. Add the sliced white onions and stir to coat. Cover and cook over moderate heat until the onions are very soft and edges are slightly browned, 10 to 15 minutes. Stir in the flour and cook for about 2 minutes. Add the chicken stock and cook, whisking frequently, until the gravy is thickened, 7 to 8 minutes.
Transfer the gravy to a blender and puree until smooth. Strain the gravyfor a smooth texture. return it back to the stovetop. Stir in the heavy cream and simmer over moderate heat for about 5 minutes.
Season with salt, black pepper and paprika, simmer furthre about 5 minutes. Serve
MAKE AHEAD: The gravy can be refrigerated for up to 4 days.
2 pounds baby carrots, peeled or use regular carrots and cut diagonally into 1 1/2-inch pieces
1 tbsp unsalted butter
1/2 cup chicken stock or water
1inch piece of ginger
½ tsp chaat masala
Salt and freshly ground pepper
1 tsp chopped cilantro
In a large skillet, melt the butter in the chicken stock. Add the ginger, carrots and season lightly with salt. Cover and cook over moderately low heat, stirring occasionally, until tender, about 25 minutes.
Uncover the carrots and cook over moderately high heat, without stirring, until they are light golden brown on the bottom, about 4 minutes. Take the ginger piece out...
Season the carrots with salt, pepper and chaat masala. Sprinkle with chopped cilantro. Transfer them to a shallow serving bowl and serve.