Serious Eats: Recipes
Tamarind-Glazed Meatloaf
I was all set to celebrate National Meatloaf Appreciation Day with Wolfgang's bacon-wrapped meatloaf, but an afternoon spent thumbing through Suvir Saran's new cookbook, American Masala, changed my mind. I've had a lot of success with recipes from his first book, Indian Home Cooking
I saved a little prep time by using my stick blender with its chopper attachment to "finely mince" my ginger, and then my garlic and jalapeño pepper. The hardest ingredient to hunt down was the tamarind paste (it's also referred to as "tamarind concentrate"), but I found it at Kalustyan's. I followed Saran's suggestion and served the meatloaf with roasted potatoes with south indian spices. And the verdict? Delicious! The mushrooms add depth and a pleasing earthy flavor while not screaming "mushroom!" — maybe because the texture of the diced portobello so closely mimics meat when cooked. Enjoy!
