There is nothing in my opinion more exciting than some old western classics revamped with the Indian array of spices! Meatloaf with spices and greens!
This is such a dish that has adorned our family table for many years now! Its bursting with fresh ingredients as well as the wonderful flavours of spices and herbs.
Add boiled eggs if you choose in the middle.
I sometimes line the tin with very thin slices of chicken I have flattened between cling film as it soaks up the juices beautifully and makes it more substantial!
As much as this can be a hearty meal with mash or chips its for me a great starter!
Its brilliant for picnics and amazing in a bun as a meatloaf burger!
Definately an elevated twist taking the elements of a kebab but bursting with goodness! So moreish and juicy!
1 kg mince of choice, I used chicken.
3 medium onions very finely minced.
3 green chilies finely minced
Small bunch fresh coriander chopped.
2 medium tomatoes finely chopped
2 slices of bread
1/2 cup milk
1 large Green pepper diced small
1 tbsp garlic and ginger paste
1 tsp crushed carom seeds
2 1/2 tbsp crushed coriander seeds
1 tbsp crushed cumin and seeds
2 tsp crushed red chili flakes
1 tsp cumin powder
2 tsp garam masala powder
1/2 tsp black pepper
salt to taste
1 tbsp of plain flour
3 tbsp oil
Put your oven on
Gas mark 6
400 degrees Fahrenheit (°F)
180 electricity oven (°C)
180 electricity fan-assisted oven (°C)
Soak the bread in milk and let it absorb the milk.
In a bowl place your mince. Add to this your minced onions, fresh chilies, fresh finely chopped coriander, finely chopped tomatoes and green peppers.
Now in a coffee grinder at your carom seeds, coriander seeds and cumin seeds and crush all the spices. Add this to the mince.
Add the chilli flakes, cumin powder, garam masala, black pepper, salt, flour and egg, oil and soaked bread to the chicken mince.
Really mix this well, kneading the meat so that it bruises the protein and ingredients well.
The loaf will marinate in its tin for as long as you want or overnight.
To Make the Meatloaf:
Take the meatloaf tin if using, line with parchment paper or paper case. Pack the tin with the mince.
If you want you can shape the mince into a loaf. Oil your hands first.
Brush or spray with oil. Leave for as long as you want, hours or overnight if you prefer.
When ready to cook place in middle of oven for 45mins.
Check after 45mins. Use a skewer or press in middle to see if firm.
Leave to cool and rest in tin. Drain any liquid in tin after its cooled. Use it to drizzle over the slices if you want when serving. Its amazing stock I freeze for base gravy.
Turn it out using a plate placed over top and turning over.
Slice and serve.
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