Spicy Meatloaf
This savory meatloaf recipe was based on a recipe from the Parsi cookbook, though I've modified it a bit to my tastes.
Ingredients
Meat Loaf
2.5 pounds ground turkey (or any other reasonably lean meat)
2 purple onions, chopped finely
large chunk fresh ginger, grated
handful garlic, grated or finely chopped (I like LOTS.)
4 seranno chiles, minced
1 bunch fresh cilantro, minced
3 large eggs
salt
~1/3 lb grated sweet potato (or white potato)
Topping
1T oil
2T pomegranate concentrate (aka pomegranate molasses)
- Preheat oven to 350F
- Wash and chop all of your ingredients.
- Squish the meat loaf ingredients together in a bowl. Hands work much better than any tools for this job. Drop the mixture into a baking pan, and shape into a nice loaf.
- Combine oil and pomegranate, then brush onto top of meatloaf.
- Bake around 45 minutes, or until the meatloaf is cooked through. (Check with a knife as time approaches, and modify as necessary for your oven.)
This is a nice, vegetal version of meatloaf, and I loved the pomegranate topping. It went really well with a fruity green salad. There was a bit of unsightly proteinaceous goop around the edges, but it tasted good. Adding a bit more starch would likely keep it from bleeding out, but I didn't want to use bread crumbs or white potatoes. Just stir together and pour it over the slices when you serve.
Ingredients
Meat Loaf
2.5 pounds ground turkey (or any other reasonably lean meat)
2 purple onions, chopped finely
large chunk fresh ginger, grated
handful garlic, grated or finely chopped (I like LOTS.)
4 seranno chiles, minced
1 bunch fresh cilantro, minced
3 large eggs
salt
~1/3 lb grated sweet potato (or white potato)
Topping
1T oil
2T pomegranate concentrate (aka pomegranate molasses)
- Preheat oven to 350F
- Wash and chop all of your ingredients.
- Squish the meat loaf ingredients together in a bowl. Hands work much better than any tools for this job. Drop the mixture into a baking pan, and shape into a nice loaf.
- Combine oil and pomegranate, then brush onto top of meatloaf.
- Bake around 45 minutes, or until the meatloaf is cooked through. (Check with a knife as time approaches, and modify as necessary for your oven.)
This is a nice, vegetal version of meatloaf, and I loved the pomegranate topping. It went really well with a fruity green salad. There was a bit of unsightly proteinaceous goop around the edges, but it tasted good. Adding a bit more starch would likely keep it from bleeding out, but I didn't want to use bread crumbs or white potatoes. Just stir together and pour it over the slices when you serve.