"The dried fruit in this curried South African meat loaf offsets its cayenne spiciness, while its almond crust adds a crunchy counterpoint to the tender ground meat." - Saveur
- 1 cup unsweetened black tea, hot
- 1⁄2 cup raisins
- 1⁄2 cup dried apricot, chopped
- 2 tablespoons canola oil
- 2 garlic cloves, finely chopped
- 1 yellow onion, peeled & finely chopped
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground fenugreek
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground fennel
- 1 teaspoon sea salt
- 2 tablespoons apple cider vinegar
- 1 lb lean ground beef
- 1⁄4 cup sliced almonds
- Heat oven to 350°F.
- Combine tea, raisins, and apricots in a bowl; let sit for 30 minutes. Drain, and reserve 1/3 cup soaking liquid; set both aside.
- Heat oil in a skillet over medium-high heat. Add garlic and onion; cook until lightly caramelized, about 8 minutes. Add turmeric, coriander, cayenne, cumin, fenugreek, pepper, fennel, and salt; cook until fragrant, about 1 minute. Add reserved soaked fruit and soaking liquid and vinegar; cook until almost all liquid evaporates, about 2 minutes.
- Remove from heat and transfer to a large bowl; add beef, and mix until evenly combined. Transfer meat mixture to a foil-lined baking sheet, and shape into an 8″ × 4″ loaf; press almonds over top of meat loaf, and bake until an instant-read thermometer inserted into the center of the meat loaf reads 160F, about 40 minutes.
I loved all the contrasting flavors in this meatloaf. I made it exactly as written except that I used individual loaf pans to make individual meatloaves! Made for PRMR.