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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
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A tandoor is an Indian clay oven. Meatloaf is not traditional Indian cuisine but the flavors that comprise many tandoori marinades work well in this meatloaf. Ingredients:
2 tablespoons vegetable oil |
2 carrots, chopped |
1 onion, chopped |
1 large celery rib, chopped |
1 tablespoon curry powder |
1 teaspoon salt |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon ground allspice |
1/2 teaspoon turmeric |
1/2 teaspoon ground mace |
1/2 teaspoon ground cardamom |
1 1/2 lbs ground chicken |
1 cup cooked white rice |
1 cup firm fresh white breadcrumbs |
1/4 cup chopped dried banana |
1/4 cup chopped cilantro |
1/4 cup plain yogurt |
2 eggs |
Directions:
1. Preheat the oven to 350°.
2. In a large skillet, heat the oil; add in the carrots, onion, and celery over medium heat; stir/saute 5 minutes or until the vegetables are softened.
3. Stir in the curry and next 7 ingredients.
4. In a large bowl, using your hands, gently and thoroughly combine the chicken, rice, bread crumbs, bananas, cilantro, yogurt, eggs, and cooked vegetables.
5. Pat mixture into a 9x5 inch loaf pan, smoothing the top.
6. Bake for about 1 hour or until the loaf is firm and the top is richly browned.
7. Let the meatloaf stand for 10 minutes before cutting into slices to serve.
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