Ingredients
1½ lbs. ground beef, or any combination of beef, ground pork, ground turkey
1½ TBS butter
¼ cup breadcrumbs
2 TBS canola or vegetable oil
1 small to medium red onion, small dice (about 1 cup)
Kosher salt
1 inch piece fresh ginger, peeled and minced on small grater
1/2 red or orange bell pepper, small dice
2 cloves garlic, minced
½ TBS ground coriander
½ tsp ground cumin
½ tsp freshly ground black pepper
¼ tsp cayenne
½ tsp garam masala
¼ cup water
½ yellow bell pepper, small dice
1/8 cup fresh cilantro chopped
1 large egg
¼ cup ketchup
1 cup finely grated Parmigiano-Reggiano
¼ tsp sweet or hot paprika
Preparation
Melt BUTTER in an 8-inch skillet (not non-stick) over medium-high heat. Add the BREADCRUMBS and toast, stirring constantly, until browned, about 3 minutes. Transfer to a large bowl to cool. Wipe the skillet clean to use in next step.
In the skillet, combine the ONION, OIL, and 2 tsp SALT. Cook over medium heat, stirring frequently with a wooden spoon, until the onion is soft and just starting to brown, 4 minutes. Stir in the GINGER and cook, stirring constantly, until fragrant, about 30 seconds. Add the BELL PEPPER and GARLIC and cook until the garlic is fragrant, about 1 minute. Stir in the CORIANDER, CUMIN, CRACKED PEPPER, CAYENNE and GARAM MASALA and cook, stirring and scraping the bottom of the skillet for 1 minute to diffuse the spices. Add ¼ cup WATER to deglaze the pan, stirring and scrapping residue, cook until water evaporates. Turn off the heat, and set aside to cool.
Pre-heat oven to 400°F with rack in the center. In large bowl, combine mixtures from step 1 and 2 with meat, plus the YELLOW BELL PEPPER, CILANTRO, EGG, KETCHUP, PARMEGIAN CHEESE, and PAPRIKA. Knead gently until everything is incorporated. Using a heavy duty rimmed pan (jelly roll) with rack, cover rack with parchment paper. Place molded loaf on parchment and bake uncovered for 30 minutes. Make the glaze below while the meatloaf bakes. After 30 minutes of baking, pull meatloaf out of oven and coat top of loaf with glaze. Return meatloaf to the oven and cook 15 minutes longer.
Let the meatloaf cool for 15 minutes before slicing and serving
Glaze
½ cup ketchup
½ tsp Worcestershire sauce
1 tsp ground coriander
½ tsp ground cumin
½ tsp freshly ground pepper
¼ tsp cayenne
