Spiced Meat Loaf with Pomegranate Molasses Glaze

Ingredients

• For the meat loaf
• 2 Tablespoons unsalted butter
• 2 cups (280 g) onion, finely diced
• 4 garlic cloves, grated
• One 1-inch (2.5 cm) piece fresh ginger, peeled and grated
• 2 teaspoons garam masala
• 1 tsp ground coriander
• 1 tsp red pepper flakes (more or less according to taste)
• 1 tart apple, peeled and grated (like Granny Smith)
• ½ cup (20 g) fresh mint
• ½ cup (20 g) fresh cilantro (coriander)
• ½ cup (20 g) parsley
• ½ cup (70 g) dry breadcrumbs
• 1 ½ tsp fine sea salt
• 1 tsp freshly ground black pepper
• 1 lb (450 g) ground beef
• 1 lb (450 g) ground pork
• 1 ½ Tablespoons Worcestershire sauce
• 2 large eggs, lightly beaten
• Glaze
• ¼ cup (65 g) ketchup
• 2 Tablespoon pomegranate molasses
• 1 Tablespoon sugar
• Sea salt
• Tomato chutney
• 2 Tablespoons olive oil
• 2 tsp mustard seeds
• 2 tsp turmeric
• 2 tsp ground cumin
• 2 red chilis, seeds removed, finely chopped
• 2 Tablespoons fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• 800 g (2 x 14 ounce) cans, chopped tomatoes
• 100 mls (3 ½ fl ounces) vinegar
• 85 g (1/3 cup) brown sugar
• Pinch of sea salt

Instructions

1. To make the meatloaf
2. In a large saucepan, heat the butter over medium-heat and sauté the onion until translucent, 4 to 5 minutes. Add the garlic, ginger, garam masala, coriander and red pepper flakes and cook, stirring constantly, for 1 minute until fragrant. Remove from the heat and transfer the mix to a large bowl, cool for 10 minutes.
3. Place the grated apple in a clean dish towel and squeeze to remove the excess juice. Add the apple, herbs, breadcrumbs, salt and black pepper to the bowl with the onion mixture and stir to combine. Add the meat, Worcestershire sauce, and eggs and use your hands or a large spatula to thoroughly combine all the ingredients.
4. Line a baking sheet with aluminum foil. Place the meat on a baking sheet lined with aluminum foil and shape into a loaf by hand or use a 9 in (23 cm) perforated meatloaf pan that drains away the cooking juice.
5. Preheat the oven to 400 °F (200° C). Cooking times will vary depending on the size of the loaf but in general it should bake for 1 hour. Spread the glaze over the surface of the loaf and return it to the oven until the glaze is set, another 15 to 20 minutes. The loaf is done when it is firm to touch and an instant read thermometer registers 160°F (71°C). Rest the loaf for at least 10 minutes and serve hot or warm accompanied by the tomato chutney.
6. To make the glaze
7. Combine all the ingredients in a small saucepan. Bring to a simmer, stirring constantly, then remove from heat and set aside.
8. To make the Tomato Chutney
9. Heat the oil in a medium size pan, add the mustard seeds, turmeric and ground cumin. Cook, stirring constantly for 3 to 4 minutes. Add the chilli, ginger and garlic and cook for another 2 to 3 minutes. Add the rest of the ingredients and simmer, stirring now and then, for about 1 hour or until thick.