Posted by Alaina Browne, October 18, 2007 at 1:30 PM
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
, so Tamarind-Glazed Meatloaf it was.
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!
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Posted by Adam Kuban, October 18, 2007 at 1:00 PM
I have a tiny apartment and an equally tiny kitchen.
Scratch that. Depending on how you look at it, I either have a large kitchen with a couch, TV, and bookshelves in it—or a living room with a sink, refrigerator, and stove. Yes, my living room and kitchen are essentially one large room. Oh, New York, New York.
Anyway, with literally a foot of counter space to work with, cooking at home is sometimes a bit of a chore. That's why I went a little crazy the other day here at the Serious Eats office, cleaning up and organizing our underused kitchenette to free up a relatively ample work surface. My plan was to make my National Meatloaf Appreciation Day meatloaf in the toaster oven here. Crazy, I know, but it was either that or the microwave, and not even I am willing to go there.
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Posted by Jenn Smith, October 18, 2007 at 10:45 AM
Cathy Loup tells about being on the Atkins Diet and experiencing a craving for meatloaf, during which she devised a version that didn't rely on bread as a binder. It soon became a challenge to see how much fat and cholesterol she could pack into one pan. She says that the resulting cheese, yolks and sour cream elements hold the loaf together very well and that it slices beautifully and is delicious hot or cold.
She cooks the meatloaf on a Big Green Egg with hickory and mulberry wood for smoke flavor, but it's good made in an oven too.
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