A meatloaf is originally a European dish. This variation is seasoned with a curry mixture and orange zest and chili.
Preparation time: 20 min + Baking time: 40 min = Total time: 1h
| 4 | onions |
| 2 tb. | olive oil |
| 2 | chili |
| 1 | bunch of parsley |
| 3 | zwieback (or other type of rusk) |
| ½ | orange zest |
| 2 tb. | orange curry spice mixture |
| 500g | minced meat (pork or beef) |
| 1 | egg |
| 1½ ts. | salt |
| black pepper | |
| olive oil |
Simple Steps to Succeed
- Peel and mince the onions. Remove the seeds of the chili, finely chop.
- Finely chop up the parsley, put it in a bowl.
- Put the zwieback in a plastic bag, then crumble with a rolling pin. Add to the bowl.
- Brown the onions in a frying pan using the olive oil. Add curry and chili, let it fry for a minute, then add to the bowl.
- Add zwieback, orange zest, minced meat, egg, salt and some pepper to the bowl.
- Preheat the oven to 225°C.
- Knead (by hand) to a homogenous dough.
- Coat a ovenproof baking dish with olive oil.
- Form the dough to a loaf.
- Bake for 40 minutes.
- Cut into 1cm thick slices.
Serve with flatbread and white cabbage curry salad. As a sauce either use the salad sauce or a spicy tomato sauce.
Source: Matthaei, Bettina. CURRY. Weil der Stadt: FONA Verlag AG, 2009. Adjusted by Valentin Anklin
