Tandoor Chicken Loaf

A tandoor is an Indian clay oven. Meatloaf is not traditional Indian cuisine but the flavors that comprise many tandoori marinades work well in this meatloaf.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 2  tablespoons  vegetable oil
• 2  carrots, chopped
• 1  onion, chopped
• 1  large celery rib, chopped
• 1  tablespoon curry powder
• 1  teaspoon salt
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon ground mace
• 1⁄2 teaspoon ground cardamom
• 1 1⁄2 lbs ground chicken
• 1  cup cooked white rice
• 1  cup  firm  fresh white breadcrumbs
• 1⁄4 cup  chopped  dried banana
• 1⁄4 cup  chopped cilantro
• 1⁄4 cup plain yogurt
• 2  eggs

Directions

1. Preheat the oven to 350°.
2. In a large skillet, heat the oil; add in the carrots, onion, and celery over medium heat; stir/saute 5 minutes or until the vegetables are softened.
3. Stir in the curry and next 7 ingredients.
4. In a large bowl, using your hands, gently and thoroughly combine the chicken, rice, bread crumbs, bananas, cilantro, yogurt, eggs, and cooked vegetables.
5. Pat mixture into a 9x5 inch loaf pan, smoothing the top.
6. Bake for about 1 hour or until the loaf is firm and the top is richly browned.
7. Let the meatloaf stand for 10 minutes before cutting into slices to serve.