Recipe How To Make Spiced Meatloaf With Pomegranate Molasses Glaze

We’ll be the first to admit that meatloaf, traditionally speaking, isn’t the most glamorous of dishes. It’s pretty much synonymous with “bland American food.” But it doesn’t have to be that way—and this recipe is proof.   In order to view the video, please allow Manage Cookies

  By adding Indian spices—like garam masala—and unexpected ingredients—like apple, mint, and coriander—then topping with a tasty homemade glaze made of jaggery (an unrefined sugar), amchoor (made from dried, unripe green mangoes), and pomegranate molasses, you can serve up a loaf that’s anything but boring. Seriously, though, are you drooling yet? Recipe by Nik Sharma, author of Season: Big Flavors, Beautiful Food

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Makes 8 servings

Prep time 50 min.

Cook time 90 min.

Ingredients

2 tbsp unsalted butter 2 cups finely diced onion 4 cloves garlic, peeled and grated 1-inch piece fresh ginger, peeled and grated 1 1⁄2 tsp garam masala 1 tsp ground coriander 1 tsp cayenne pepper 2 Granny Smith apples, peeled 1 cup packed chopped fresh mint 1 cup packed chopped fresh flat-leaf parsley 1⁄2 cup dry breadcrumbs 1 1⁄2 tsp fine sea salt 1 tsp freshly ground black pepper 2 lb ground beef (15 percent fat) 1 1⁄2 tbsp Worcestershire sauce 2 large eggs, lightly beaten For the glaze: 1⁄4 cup ketchup 1 tbsp pomegranate molasses 1 tbsp jaggery 1 tsp amchoor 1⁄2 tsp cayenne pepper 1⁄2 tsp fine sea salt

How to make it

In a large saucepan, melt butter over medium-high heat. Add onion and sauté until translucent, 4 to 5 minutes. Add garlic, ginger, garam masala, coriander, and cayenne and cook, stirring constantly, until fragrant, 30 to 45 seconds. Remove from heat, transfer to a large bowl, and let cool for 10 minutes. Grate apples onto heavy-duty paper towels. Bundle up grated apples in paper towels and squeeze out juice; discard juice. Add apples, mint, parsley, breadcrumbs, salt, and black pepper to onion mixture, stirring gently with a wooden spoon or rubber spatula. Add ground beef, Worcestershire sauce, and eggs, and stir to combine. Shape the loaf by hand and place on an aluminum-foil-lined baking sheet. Cover and refrigerate for 30 minutes. Make the glaze by combining all ingredients in a small saucepan. Bring to boil over high heat, stirring constantly, and remove from heat. Heat oven to 400°F. Bake meatloaf for 1 hour. Spread glaze over the loaf’s surface, and return to oven for another 25 to 30 minutes, or until it registers 160°F on an instant-read thermometer and is slightly firm to the touch. Let sit for at least 10 minutes and serve.

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We’ll be the first to admit that meatloaf, traditionally speaking, isn’t the most glamorous of dishes. It’s pretty much synonymous with “bland American food.” But it doesn’t have to be that way—and this recipe is proof.

In order to view the video, please allow Manage Cookies

By adding Indian spices—like garam masala—and unexpected ingredients—like apple, mint, and coriander—then topping with a tasty homemade glaze made of jaggery (an unrefined sugar), amchoor (made from dried, unripe green mangoes), and pomegranate molasses, you can serve up a loaf that’s anything but boring. Seriously, though, are you drooling yet?

Recipe by Nik Sharma, author of Season: Big Flavors, Beautiful Food

Off Duty: Chef Kevin Gillespie on His Essential Kitchen Tool, Why He Likes Hiking, and the Recipe Every Man Should Master

Read article

Off Duty: Chef Kevin Gillespie on His Essential Kitchen Tool, Why He Likes Hiking, and the Recipe Every Man Should Master

Read article

Off Duty: Chef Kevin Gillespie on His Essential Kitchen Tool, Why He Likes Hiking, and the Recipe Every Man Should Master

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 8 servings

Prep time 50 min.

Cook time 90 min.

Ingredients

2 tbsp unsalted butter 2 cups finely diced onion 4 cloves garlic, peeled and grated 1-inch piece fresh ginger, peeled and grated 1 1⁄2 tsp garam masala 1 tsp ground coriander 1 tsp cayenne pepper 2 Granny Smith apples, peeled 1 cup packed chopped fresh mint 1 cup packed chopped fresh flat-leaf parsley 1⁄2 cup dry breadcrumbs 1 1⁄2 tsp fine sea salt 1 tsp freshly ground black pepper 2 lb ground beef (15 percent fat) 1 1⁄2 tbsp Worcestershire sauce 2 large eggs, lightly beaten For the glaze: 1⁄4 cup ketchup 1 tbsp pomegranate molasses 1 tbsp jaggery 1 tsp amchoor 1⁄2 tsp cayenne pepper 1⁄2 tsp fine sea salt

How to make it

In a large saucepan, melt butter over medium-high heat. Add onion and sauté until translucent, 4 to 5 minutes. Add garlic, ginger, garam masala, coriander, and cayenne and cook, stirring constantly, until fragrant, 30 to 45 seconds. Remove from heat, transfer to a large bowl, and let cool for 10 minutes. Grate apples onto heavy-duty paper towels. Bundle up grated apples in paper towels and squeeze out juice; discard juice. Add apples, mint, parsley, breadcrumbs, salt, and black pepper to onion mixture, stirring gently with a wooden spoon or rubber spatula. Add ground beef, Worcestershire sauce, and eggs, and stir to combine. Shape the loaf by hand and place on an aluminum-foil-lined baking sheet. Cover and refrigerate for 30 minutes. Make the glaze by combining all ingredients in a small saucepan. Bring to boil over high heat, stirring constantly, and remove from heat. Heat oven to 400°F. Bake meatloaf for 1 hour. Spread glaze over the loaf’s surface, and return to oven for another 25 to 30 minutes, or until it registers 160°F on an instant-read thermometer and is slightly firm to the touch. Let sit for at least 10 minutes and serve.

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Makes 8 servings

Prep time 50 min.

Cook time 90 min.

Ingredients

2 tbsp unsalted butter 2 cups finely diced onion 4 cloves garlic, peeled and grated 1-inch piece fresh ginger, peeled and grated 1 1⁄2 tsp garam masala 1 tsp ground coriander 1 tsp cayenne pepper 2 Granny Smith apples, peeled 1 cup packed chopped fresh mint 1 cup packed chopped fresh flat-leaf parsley 1⁄2 cup dry breadcrumbs 1 1⁄2 tsp fine sea salt 1 tsp freshly ground black pepper 2 lb ground beef (15 percent fat) 1 1⁄2 tbsp Worcestershire sauce 2 large eggs, lightly beaten For the glaze: 1⁄4 cup ketchup 1 tbsp pomegranate molasses 1 tbsp jaggery 1 tsp amchoor 1⁄2 tsp cayenne pepper 1⁄2 tsp fine sea salt

How to make it

In a large saucepan, melt butter over medium-high heat. Add onion and sauté until translucent, 4 to 5 minutes. Add garlic, ginger, garam masala, coriander, and cayenne and cook, stirring constantly, until fragrant, 30 to 45 seconds. Remove from heat, transfer to a large bowl, and let cool for 10 minutes. Grate apples onto heavy-duty paper towels. Bundle up grated apples in paper towels and squeeze out juice; discard juice. Add apples, mint, parsley, breadcrumbs, salt, and black pepper to onion mixture, stirring gently with a wooden spoon or rubber spatula. Add ground beef, Worcestershire sauce, and eggs, and stir to combine. Shape the loaf by hand and place on an aluminum-foil-lined baking sheet. Cover and refrigerate for 30 minutes. Make the glaze by combining all ingredients in a small saucepan. Bring to boil over high heat, stirring constantly, and remove from heat. Heat oven to 400°F. Bake meatloaf for 1 hour. Spread glaze over the loaf’s surface, and return to oven for another 25 to 30 minutes, or until it registers 160°F on an instant-read thermometer and is slightly firm to the touch. Let sit for at least 10 minutes and serve.

Makes 8 servings

Prep time 50 min.

Cook time 90 min.

Prep time 50 min.

Cook time 90 min.

Prep time

50 min.

Cook time

90 min.

Ingredients

• 2 tbsp unsalted butter
• 2 cups finely diced onion
• 4 cloves garlic, peeled and grated
• 1-inch piece fresh ginger, peeled and grated
• 1 1⁄2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp cayenne pepper
• 2 Granny Smith apples, peeled
• 1 cup packed chopped fresh mint
• 1 cup packed chopped fresh flat-leaf parsley
• 1⁄2 cup dry breadcrumbs
• 1 1⁄2 tsp fine sea salt
• 1 tsp freshly ground black pepper
• 2 lb ground beef (15 percent fat)
• 1 1⁄2 tbsp Worcestershire sauce
• 2 large eggs, lightly beaten
• For the glaze:
• 1⁄4 cup ketchup
• 1 tbsp pomegranate molasses
• 1 tbsp jaggery
• 1 tsp amchoor
• 1⁄2 tsp cayenne pepper
• 1⁄2 tsp fine sea salt

How to make it

In a large saucepan, melt butter over medium-high heat. Add onion and sauté until translucent, 4 to 5 minutes. Add garlic, ginger, garam masala, coriander, and cayenne and cook, stirring constantly, until fragrant, 30 to 45 seconds. Remove from heat, transfer to a large bowl, and let cool for 10 minutes. Grate apples onto heavy-duty paper towels. Bundle up grated apples in paper towels and squeeze out juice; discard juice. Add apples, mint, parsley, breadcrumbs, salt, and black pepper to onion mixture, stirring gently with a wooden spoon or rubber spatula. Add ground beef, Worcestershire sauce, and eggs, and stir to combine. Shape the loaf by hand and place on an aluminum-foil-lined baking sheet. Cover and refrigerate for 30 minutes. Make the glaze by combining all ingredients in a small saucepan. Bring to boil over high heat, stirring constantly, and remove from heat. Heat oven to 400°F. Bake meatloaf for 1 hour. Spread glaze over the loaf’s surface, and return to oven for another 25 to 30 minutes, or until it registers 160°F on an instant-read thermometer and is slightly firm to the touch. Let sit for at least 10 minutes and serve.

In a large saucepan, melt butter over medium-high heat. Add onion and sauté until translucent, 4 to 5 minutes. Add garlic, ginger, garam masala, coriander, and cayenne and cook, stirring constantly, until fragrant, 30 to 45 seconds. Remove from heat, transfer to a large bowl, and let cool for 10 minutes.

Grate apples onto heavy-duty paper towels. Bundle up grated apples in paper towels and squeeze out juice; discard juice. Add apples, mint, parsley, breadcrumbs, salt, and black pepper to onion mixture, stirring gently with a wooden spoon or rubber spatula. Add ground beef, Worcestershire sauce, and eggs, and stir to combine.

Shape the loaf by hand and place on an aluminum-foil-lined baking sheet. Cover and refrigerate for 30 minutes.

Make the glaze by combining all ingredients in a small saucepan. Bring to boil over high heat, stirring constantly, and remove from heat.

Heat oven to 400°F. Bake meatloaf for 1 hour. Spread glaze over the loaf’s surface, and return to oven for another 25 to 30 minutes, or until it registers 160°F on an instant-read thermometer and is slightly firm to the touch. Let sit for at least 10 minutes and serve.

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