1 lb of ground lean chicken
l lb of ground lean pork
4-5 slices of bread (I used whole grain)
1/2 cup of milk to soak bread
1 Tbs of fresh or dried parsley
1-2Tbs of Garam Masala
1/2 tsp of ground turmeric
1/2 Tbs of ground cumin
red chili flakes to taste
1Tbs of grated ginger
1Tbs of grated garlic
1 Tbs of minced mint leaves
10-15 curry leaves minced
2 large carrots grated (see note)
1 medium onion minced (see note)
2 stalks celery minced (see note)
2-3 green chilies seeded and minced (see note)
1 bunch of scallions sliced
2/3 cup of jarred pimiento peppers (or minced bell pepper)
Sweet Mango chutney to glaze top of meatloaf (I recommend Patak brand)
Note: I actually put the carrots, celery, onions, mint, curry leaves and chilies in the food processor to make quick work of the mincing. You want them to be textured, but small as pictured above.
In a large pan fry the carrots, celery, onions, mint, curry leaves and chilies and scallions. When the vegetables soften add the ginger and garlic and saute for another 2 minutes. Then add the garam masala, cumin, turmeric and salt and saute for several more minutes.
Cook the water out that the vegetables will give off. The mixture should be dry. Taste for seasoning (this mixture will be a little strong, but it will balance out once mixed with the meat). Allow the mixture to cool down. In a separate bowl mix the bread and milk together and crumble. Then add the ground chicken, pork, eggs, parsley and some additional salt and pepper.
Mix the masala vegetable mixture with the meat mixture. Free form the meatloaf mixture onto a baking tray. I suggest you cover the baking tray with some foil and spray it with cooking spray or oil first. Once the meatloaf is formed into a loaf, place in a 400 degree oven for 50-60 minutes until cooked. Glaze meatloaf with sweet mango chutney. Serve hot. Enjoy.
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