Meatloaf

The elaborate Bong meals with ‘pancha byanjon’ sounds great if someone else is cooking, and maybe manageable by me when I have nothing else to do and am feeling rather creative. On weekdays, I like to make my meals simple, like one pot meals. One such recipe is the meatloaf that is a staple in my kitchen during the week. It can be accompanied by a soup and a simple salad to create a wholesome and simple yet yummy meal.

 

Ingredients:

• Minced meat/ keema (chicken or mutton, I prefer mutton; but make sure the mince is smooth and not too coarse – this will help in the binding process while baking the loaf)
• Onion
• Garlic
• Parsley (chopped)
• Tomato sauce
• Worcestershire sauce
• Eggs
• Sliced bread
• Bread crumb
• Tomato Puree
• Butter
• Seasoning (to taste – example, cilantro, coarsely ground pepper, chilli flakes, oregano etc)

 

Method:

• Make a paste of the onion and garlic.
• Mix the keema, onion/garlic paste, tomato sauce, Worcestershire sauce, bread, salt, chopped parsley and eggs together.
• Mix in the seasoning.
• Grease an oven-proof dish with butter and sprinkle bread-crumb on it. (I often use foil to do away with washing greasy dishes later)
• Add a layer of the keema mixture and spread some tomato puree on top. Then add another layer of the keema mixture. (repeat as necessary. Also, use the tomato puree judiciously as it will add a sharp tang to the dish)
• Transfer the dish to the oven and bake like a cake
• When the mixture is cooked thoroughly and nicely set, take it out of the oven
• You know it is ready when a knife when inserted comes out clean
• Let it cool slightly and garnish with onion and cucumber rings
• Serve with a salad and/or soup