Tamarind-Glazed Meatloaf Recipe

Tamarind-Glazed Meatloaf Recipe

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!


  • For the meatloaf:
  • 3 tablespoons unsalted butter
  • 1/2 cup fresh bread crumbs
  • 1/2 cup water
  • 3 tablespoons canola oil
  • 1 large red onion, thinly sliced
  • 2 teaspoons kosher salt
  • 1-inch piece fresh ginger, peeled and finely minced
  • 4 garlic cloves, peeled and finely minced
  • 1/2 jalapeño pepper (cored and seeded for a milder flavor), finely minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground peppercorns
  • 4 portobeIIo mushroom caps (about 1 pound), finely diced
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 2 1/2 pounds ground beef (preferably 80 percent lean)
  • 1 1/4 pounds ground pork
  • 1 red beII pepper, cored, seeded, and finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 large eggs
  • 1/2 cup ketchup
  • 2 ounces Parmigiano-Reggiano cheese, grated
  • 1/2 teaspoon sweet paprika
  • For the tamarind glaze:
  • 1 cup ketchup
  • 1 teaspoon tamarind paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground peppercorns
  • 1/2 teaspoon cayenne pepper


  1. 1.

    To prepare the meatloaf, melt the butter in a medium skillet over medium-high heat. Add the bread crumbs and toast until browned, stirring often, for 3 to 5 minutes. Transfer to a large bowl and set aside to cool.

  2. 2.

    Add the mushrooms and cook, stirring often, until they release their liquid and the liquid has evaporated, 6 to 8 minutes. Stir in the cayenne pepper and cook for 30 seconds. Stir in the Garam Masala, turn off the heat, and set the pot aside to cool.

  3. 3.

    Preheat the oven to 300°F. Add the remaining ingredients to the bowl with the toasted bread crumbs, kneading it until everything is completely incorporated. Add the cooled mushroom mixture and knead again until combined. Divide the mixture evenly into two 8 1/2-by-4 1/2-inch loaf pans and bake for 1 hour (or cover the loaf pan with

  4. 4.

    plastic wrap, place inside of a resealable freezer bag, and freeze for up to 3 months; defrost overnight in your refrigerator before baking).