I went from months of not making meatloaf to having it twice in one week! Meatloaf mania. No one is complaining here thankfully. I made a Mexican Meatloaf with salsa and tortilla chips. This time around I decided to try an India theme and made this tasty Indian Meatloaf with Patak’s Beef Vindaloo Cooking Sauce. It turned out beautifully which is why I’m sharing the recipe now with you!
The basics of any of my meatloafs are usually the same. I’ll have eggs, meat, cheese, a sauce and some kind of bread for texture and some garnish. Garnish makes the picture look nicer than just a big ol’ hunk of meat on a platter! I sometimes leave it off if I’m not worried about presentation. Taste is the most important factor for my family.
The amount of sauce used doesn’t make the meatloaf overpowering with spices. I kept it toned down so the kids would try it. If you like your meatloaf with an extra punch of flavour, add a little bit more of the cooking sauce to the meat mixture.
This recipe isn’t the traditional way to eat Vindaloo, which is normally served with beef or pork, depending on where you are in the world.
It wasn’t really a shocker to me when John ate almost this entire meatloaf himself. The man is obsessed with Indian food. He was introduced years ago through an Indian coworker. He said she always brought the best lunches to work. I’m working with Patak’s Canada this coming year so there will be a lot more yummy Indian food to come.
What is your favourite meatloaf recipe?
- Cooking spray
- 2 lb extra lean ground beef
- 2 eggs
- 1 1/4 cups Naan bread, ripped apart into tiny pieces
- 2/3 cup Patak’s Vindaloo Cooking Sauce in Tomato & Chili + 1/3 cup reserved for topping
- 1 cup cheddar cheese, shredded
- 1 tbsp fresh chives, chopped, for garnish, optional
- Preheat oven to 350F.
- Spray a loaf pan with cooking spray and set aside.
- In a large mixing bowl, combine ground beef, eggs, Naan, 2/3 cup Vindaloo cooking sauce and cheese. It’s easiest to mix it together with clean hands.
- Pack the meat mixture into the loaf pan and place on a baking sheet. Bake in the oven for 1 hour, or until beef is cooked thoroughly.
- Remove from oven and let cool 10 minutes. Flip onto a serving platter. Spread 1/3 cup Vindaloo sauce over top and garnish with chives. Serve hot. Refrigerate any leftovers.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 637Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 238mgSodium: 927mgCarbohydrates: 33gFiber: 2gSugar: 5gProtein: 64g