This Indian Meatloaf is a spicy twist on a classic comfort food meal. This meatloaf is so tender, juicy, and flavorful thanks to a savory and spicy tomato and chili vindaloo cooking sauce. Just 10 minutes of prep time needed!
I went a few months without making meatloaf, but since getting back into it I don’t think I’ll ever stop!
I started with my Mexican meatloaf made with salsa and tortilla chips, moved to my Carribean meatloaf with pineapple and BBQ sauce, then, of course, decided to try an Indian-inspired meatloaf using Patak’s Vindaloo Cooking Sauce in Tomato and Chili and naan bread.
This Indian meatloaf may be my favorite yet. It’s juicy and tender and has just the right amount of subtly spicy flavor.
This easy dinner will soon be your favorite too!
Why You’ll Love Indian Meatloaf
- A twist on a classic. Who doesn’t love to add different flavors to a classic meal?
- Simple and easy. Just 10 minutes of prep and a few simple ingredients needed!
- Perfect texture and flavor. This meatloaf is juicy, tender, and has just the right amount of savory spice.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Ground Beef: I recommend using lean ground beef so that your meatloaf isn’t too oily. 80/20 is usually the perfect variety to add moisture without making a greasy meatloaf.
- Eggs: Eggs are the key to binding all of the ingredients together so the meatloaf can hold its loaf shape.
- Naan Bread: Small pieces of naan bread soak up the moisture from the sauce and give the meatloaf more structure.
- Vindaloo Cooking Sauce in Tomato and Chili: You’ll need a total of 1 cup of Patak’s vindaloo cooking sauce. A ⅔ cup goes into the meat mixture, then ⅓ cup is spread on top of the meatloaf for extra moisture.
- Cheddar Cheese: Use freshly shredded cheddar for the best flavor and texture.
- Fresh Chives: These are optional, but do add a delicious freshness to the meatloaf.
How to Make Indian Meatloaf
- Step One: In a large bowl, combine ground beef, eggs, Naan, ⅔ cup of the cooking sauce, and cheese. Mix well with clean hands.
- Step Two: Transfer the meat mixture to a loaf pan, then lightly pack it in to form the loaf. Place onto a baking sheet and cook at 350ºF for 1 hour.
Equipment Needed
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What to Serve with Indian Meatloaf
This Indian meatloaf is a hearty dinner that can be served with a number of different tasty side dishes! Here are just a few ideas:
Recipe Tips and Tricks
- Grease the loaf pan. A light layer of cooking spray helps prevent the meat mixture from sticking to the inside of the loaf pan.
- Don’t over-mix. Over-mixing can cause the meatloaf to become tough and dry. Mix well, but only until just combined.
- Pack it in firmly, but not too tightly. You want the meat mixture to be packed tightly enough that the loaf will hold its shape, but not so tightly that it’s dense.
- Let it rest. I recommend letting the meatloaf rest for 10 minutes or so before slicing into it. This gives the moisture and juices time to redistribute back into the meat for the perfect texture and flavor!
Variations and Substitutions
- Use another meat. Feel free to swap the ground beef out for ground turkey or pork instead if you prefer. You could also use half and half of a couple of different types of ground meat!
- Make it dairy-free. Prefer to keep your meatloaf dairy-free? Simply leave out the cheese!
Storage Instructions
Leftover meatloaf can be stored in an airtight container in the fridge for up to 4 days.
To reheat, place your desired number of meatloaf slices into a baking dish, cover with foil, then bake at 250ºF until heated all the way through.
Can this be frozen?
Yes! You can easily freeze meatloaf before OR after cooking.
To freeze before cooking: Line a loaf pan with plastic wrap, then pack the meat mixture into the pan. Freeze for 30-60 minutes or until mostly frozen, then remove from the loaf pan and wrap well in plastic wrap followed by foil. It will last for up to 6 months. To cook your meatloaf, simply let it thaw completely in the refrigerator, then bake as directed.
To freeze after cooking: Let the meatloaf cool completely, cut it into individual slices, then line the slices onto a baking sheet. Flash freeze until the slices are solid, transfer to a freezer-bag, then store in the freezer for up to 3 months. To reheat, thaw overnight in the fridge, then warm in the oven until heated through.
What is the Secret to Juicy Meatloaf?
The key to a juicy meatloaf is not to overcook! You definitely want to make sure that your meatloaf is cooked to a safe internal temperature of 160ºF, but cooking past means that you run the risk of over-cooking and drying out your meatloaf.
For the best results, check your meatloaf slightly early, then add time only as needed until it’s cooked through.
What Ingredient Keeps Meatloaf from Falling Apart?
The eggs and the bread! While eggs are a pretty standard binder, bread might be one that you weren’t aware of.
Turns out, the pieces of bread in the meatloaf help to soak up the moisture from the sauce and the juices from the meat. This keeps all of that moisture inside the loaf and holds everything together.
Do You Cover Meatloaf When Baking at 350ºF?
I don’t find it necessary. I leave my loaf pan uncovered and my meatloaf comes out perfectly cooked and juicy every time.
If you notice the sauce on top seems to be burning or the top is looking a little bit overdone before the meatloaf is cooked all the way through, feel free to cover the baking dish with some foil until the meatloaf is done cooking.
Easy Dinner Recipes
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Indian Meatloaf
Ingredients
- 2 lb extra lean ground beef
- 2 large eggs
- 1 ¼ cups Naan bread ripped apart into tiny pieces
- ⅔ cup Patak’s Vindaloo Cooking Sauce in Tomato & Chili + ⅓ cup reserved for topping
- 1 cup cheddar cheese shredded
- 1 tbsp fresh chives chopped, for garnish, optional
Instructions
- Preheat oven to 350°F.
- Spray a loaf pan with cooking spray and set aside.
- In a large mixing bowl, combine ground beef, eggs, Naan, ⅔ 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 ⅓ cup Vindaloo sauce over top and garnish with chives. Serve hot. Refrigerate any leftovers.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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