Parsi meatloaf, and Nanna's CWA meatloaf
Once in Los Angeles, the formidable and wonderful Niloufer Ichaporia King (how about THAT for a cool name) did a book signing in a landscape architect’s studio garden round the corner from us in Santa Monica. Michael, always one step ahead, had bought her glorious cook book for me on a trip to London and I had been madly cooking her excellent Bombay Parsi dishes, making everyone very happy. So when she appeared in the neighbourhood for a signing, I was most excited and trotted along with my copy. She had made this meatloaf and it was being served as canapés with drinks in the garden. Delicious! Her spicy version of meatloaf is just SO good: here I double the recipe, and either serve thick slices warm for dinner with a green salad, raita or tomato salsa. Slice it thin and into wedge shapes when cold, and top with relish and a mint leaf -excellent as a canape, as Niloufer herself demonstrated at her book signing!
Just as we are on the subject of meatloaf, I'm also including here Nana's classic CWA meatloaf which is just simple delicious comfort food.We had it as a treat growing up in Borneo-such exotic food from country South Australia! Nothing like a heap of fluffy mashed potato and a crisp green salad to accompany, or in a lunchbox with loads of greens!
Niloufer’s Parsi Meatloaf
1kg minced chicken or lean pork (I usually use a combination)
1 large onion or six stems green spring onion
4-6 slices peeled fresh ginger, finely chopped
1 green chilli, finely chopped, more if you like it spicy
1 cup chopped fresh coriander
1/2 cup chopped mint leaves
2 large eggs, lightly beaten
2 teaspoons salt
pepper to taste
150 to 170g grated raw potato or 1 cup breadcrumbs
1 tablespoon olive oil
2 teaspoons pomegranate molasses
Heat the oven to 180 degrees celsius.
Mix all except for the last two ingredients together well in a large bowl
Pat the mixture into two greased loaf pans.
Brush the tops with olive oil beaten together with the molasses.
Bake for 40 to 50 minutes.
Nana’s CWA Meatloaf
2 slices white bread
1/4 pint milk
500g beef mince
2 lightly beaten eggs
1 large onion, chopped
2 tablespoons tomato sauce (some extra for glaze)
2 tablespoon Worcestershire sauce (some extra for glaze)
1 teaspoon dry mustard
salt and pepper to taste
2 loaf pans
Crumble bread into the milk and leave to soak for about ten minutes.
Using a fork stir the mixture into the beef mince and mix through until thoroughly combined.
Add all the other ingredients gradually, and stir well.
Brush the loaf tins with some olive oil.
Set the oven to 180 degrees celsius, and bake the meat loaves until golden brown, or for about 40 to 50 minutes.
Midway through the baking process, (after about 15 to 20 minutes) pull out the pans from the oven, brush a combination of tomato sauce and Worcestershire sauce over the loaves, and cover with foil.
Bake for the remaining time.
Note: Sometimes I add a half cup of chopped bacon or pancetta for texture and added flavour.