Tamarind Meat loaf
- Thaw in refrigerator.
- Preheat oven to 350.
- Place meat loaf in hot oven and bake for 1 hour. While meat loaf is baking, take glaze packet , dissolve in water and bring to a boil for 1 minute.
- After 1 hour take the meatloaf out and drain the pooled juices from the pan. Brush the glaze on the meatloaf and bake the meat loaf for ½ hour more.
- Take meatloaf out of oven and let rest 5 minutes before slicing.
Tamarind Glazed Meatloaf
Try "new-fashioned" meatloaf from Chef Suvir
Saran of Devi restaurant. Indian spices, fresh
ginger, Portobello mushrooms and Parmesan
cheese enhance a pork and beef blend.
Finished with sweet, tangy tamarind glaze.
one loaf serves 4-6.
2 loaves | 2 lbs ea
Heat & Serve
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