Turns out Roger Mooking’s show Everyday Exotic is on at the exact time I decide to hop on the treadmill at the gym…and I’ve gotten really lucky with the episodes I catch so far!  We love meatloaf, almost as much as we love meatballs, so I had to try it – and I’d also recommend doubling the chutney, we wished we had extra for the leftovers – enjoy!

Meatloaf – Coriander (and Tomato Chutney)

1 T. EACH butter AND olive oil

1 small red onion, finely diced

3-5 cloves of garlic, minced

2 eggs AND 1/3 c. cream

1 T. Dijon

1 1/2 lbs. EACH ground beef AND ground pork

2 t. ground coriander AND 1 t. paprika

2 T. fresh cilantro stems, finely chopped

1 t. EACH salt AND freshly ground pepper

fresh cilantro for garnish with the tomato chutney

Preheat the oven to 350 and lightly oil a 9 x 5 loaf pan.  In a small skillet, heat the butter and olive oil and saute the onion and garlic for a few minutes until it’s softened, then set the skillet aside to cool for a bit.

In a large bowl, whisk together the eggs, cream and Dijon, then add in both meats and the 5 seasonings.  Give it a good mix, then add in the cooled onion mixture and mix again – it will be easiest if you use your hands but do not over mix.  Put the meatloaf mix into your prepared pan,smooth the top, tap the pan on the counter to remove any air pockets, then place the meatloaf pan into a large baking pan half-filled with hot water and bake for about 1 1/2 hours – make the tomato chutney and your other sides while you wait.  You want the internal temperature to be 155-160 before taking the meatloaf out of the oven.  Allow the meatloaf to rest for about 15 minutes – keep in mind that meatloaf is not pretty – then carefully pour off the meatloaf (using oven mitts and a fork to hold it in the pan), and then turn it out onto a platter for serving.

Tomato Chutney

1 T. olive oil AND 1 small red onion, finely diced AND 1 clove of garlic, minced

1 small green chili, seeded and minced (optional)

6 plum tomatoes, chopped AND 1/2 t. salt

2 T. EACH brown sugar AND white wine vinegar

1 T. chopped fresh cilantro

In a large skillet, heat the oil over medium heat and then add in the onion, garlic and chili, if using.  Cook and stir until lightly caramelized, 10 to 15 minutes.  Add in the tomato and salt, turn the heat up to medium high, add in the brown sugar and vinegar and then cook for another 5 to 10 minutes until most of the liquid has evaporated and you have a thick sauce (or chutney).  Liberally spoon over thick slices of meatloaf and garnish with fresh cilantro (if you remember!).

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