I know I've posted this in the past after making it the first time but
made it again last night. We get near orgasmic over the flavor so
thought it worth posting again.
This time I used ground chuck, ground lamb (marked down!) and some veal
(also marked down, ground at home). I doubled the recipe and froze half
uncooked for another day. It was just as wonderful as the first time
when I used all beef. The entire house was just fragrant and enticing.
It certainly is a recipe that helps keep my spices used and fresh as I
stock up again, yet nothing is too strong or would scare someone off
trying, IMO.
I always serve it with white rice (tossing in a handful of frozen peas
to steam in the rice at the last minute is nice) and a leafy salad with
oil/vinegar dressing
Goomba


* Exported from MasterCook *

Cardamom Spiced Meatloaf

Recipe By : Amy Finnerty in Southern Living, March 2004.
Serving Size : 8 Preparation Time :0:15
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 carrots, finely diced
1 large onion, finely diced
1 zucchini, finely diced
2 cloves garlic, crushed into a paste
2 teaspoons ground cardamom
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1 pound ground chuck
1 pound ground lamb, or additional beef
2 eggs
1 cup fresh bread crumbs
1/2 cup Ketchup
1/3 cup plain yogurt
2 teaspoons salt
2 tablespoons ketchup for topping loaves

In 12 inch nonstick skillet, melt the butter over medium heat. Add the
carrots, onion and zucchini and cook, stirring occasionally, until the
vegetables are tender. About 15 minutes. Add the garlic and cook 1
minute longer. Stir in the cardamom, cumin, cinnamon, red pepper, black
pepper and cook 30 seconds. Set aside to cool slightly.

Preheat over to 375 degrees. In a large bowl combine beef, lamb, eggs,
bread crumbs ketchup, yogurt, salt and cooked vegetable mixture just
until well blended but not over mixed.

Shape into meatloaf in baking dish and spread the top with the remaining
2 Tbl ketchup. Bake 1 hour 15 min. Let stand 10 minutes to set before
carving.

- - - - - - - - - - - - - - - - - -

Goomba38 wrote:
> [snip]
> I always serve it with white rice (tossing in a handful of frozen peas
> to steam in the rice at the last minute is nice) and a leafy salad with
> oil/vinegar dressing
> [snip recipe]

This sounds terrific. Cardamom+cumin+cinammon go especially well with
lamb, I think, and the cayenne+black pepper give it a little kick.
With the vaguely near East flavoring, I'd go for a pilaf kind of rice:
stir a bit of minced onion in butter or clarified butter until
transparent, add more butter, then rice and a bit of vermicelli broken
into very short pieces, stir until all well coated, add hot chicken
stock....you could still toss in a few peas at the end. -aem

Goomba38 wrote:
> I know I've posted this in the past after making it the first time but made it again last night. We get near orgasmic over the flavor so
> thought it worth posting again.
<snip recipe>
While there is nothing wrong with the various ways I've made meatloaf
over the years, you have made this one sound like a good and comforting
difference in "friends" so I've printed to make (once the weather here
permits a day well below the 107 degrees of this one), thanks!
....Picky

On Mon 29 Aug 2005 05:19:21a, Goomba38 wrote in rec.food.cooking:

> I know I've posted this in the past after making it the first time but
> made it again last night. We get near orgasmic over the flavor so
> thought it worth posting again.
> This time I used ground chuck, ground lamb (marked down!) and some veal
> (also marked down, ground at home). I doubled the recipe and froze half
> uncooked for another day. It was just as wonderful as the first time
> when I used all beef. The entire house was just fragrant and enticing.
> It certainly is a recipe that helps keep my spices used and fresh as I
> stock up again, yet nothing is too strong or would scare someone off
> trying, IMO.
> I always serve it with white rice (tossing in a handful of frozen peas
> to steam in the rice at the last minute is nice) and a leafy salad with
> oil/vinegar dressing
> Goomba

<recipe snipped for brevity>

If I hadn't made meatloaf for dinner last night, I'd be makiing this one
tonight! It sounds wonderful, and full of so many flavors that I love!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974