Glazed Meatloaf with Peppers & Warm Spices

For a twist on this American classic, this recipe incorporates warm Indian spices like garam masala, coriander, and cumin, which add an unexpected earthy undertone, and a spicy-sweet glaze. Try to handle the meat as gently as possible when forming the loaf so that the mixture remains tender and light.

For the meatloaves:

• 3 Tbs. unsalted butter
• 1/2 cup fresh breadcrumbs
• 1 large red onion, thinly sliced (about 2 cups)
• 3 Tbs. canola oil
• Kosher salt
• 1-inch piece fresh ginger, peeled and minced
• 1 small green bell pepper, finely diced
• 4 cloves garlic, minced
• 1 Tbs. ground coriander
• 1 tsp. ground cumin
• 1 tsp. cracked black pepper
• 1 lb. white button mushrooms, finely diced or finely chopped in a food processor
• 1/2 tsp. cayenne
• 1 tsp. garam masala
• 2 lb. ground beef (80% lean)
• 1 lb. ground pork
• 1 lb. ground turkey
• 1 red bell pepper, finely chopped
• 1/4 cup fresh cilantro
• 3 large eggs
• 1/2 cup ketchup
• 2 oz. (1-1/2 cups) finely grated Parmigiano-Reggiano
• 1/2 tsp. sweet or hot paprika, preferably Hungarian

For the glaze:

• 1 cup ketchup
• 1 tsp. Worcestershire sauce
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. cracked black pepper
• 1/2 tsp. cayenne

Tip:

If you plan to freeze one of the meatloaves from this recipe, you'll need to make only a half-recipe of the glaze. For freezing and thawing directions see the make-ahead tips below.

Make the meatloaves:

Melt the butter in a 12-inch skillet over medium-high heat. Add the breadcrumbs and toast, stirring constantly, until deeply browned, about 3 minutes. Transfer to a large bowl to cool. Wipe the skillet clean.

In the skillet, combine the onion, oil, and 2 tsp. salt. Cook over medium heat, stirring frequently with a wooden spoon, until the onion is soft and just starting to brown, 4 to 5 minutes. Stir in the ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add the green bell pepper and garlic and cook until the garlic is fragrant, about 1 minute. Stir in the coriander, cumin, and cracked pepper and cook, stirring and scraping the bottom of the skillet for 1 minute to diffuse the spices.

Add the mushrooms and cook, stirring often, until they release their liquid and the liquid has evaporated, 6 to 8 minutes. Stir in the cayenne and cook for 30 seconds. Stir in the garam masala, turn off the heat, and set aside to cool.

Position a rack in the center of the oven and heat the oven to 300°F. Add the beef, pork, turkey, red bell pepper, cilantro, eggs, ketchup, Parmigiano, and paprika to the bowl with the breadcrumbs and knead gently until everything is incorporated. Add the cooled mushroom mixture and knead gently until combined. Divide the mixture in half. On a parchment-lined rimmed baking sheet, mold the meat into two 9x5-inch loaves and bake for 1 hour.

Make the glaze:

While the meatloaves bake, whisk the glaze ingredients in a small bowl. After 1 hour of baking, remove the meatloaves from the oven. Evenly brush the glaze over each meatloaf and continue to bake until an instant-read thermometer reads 165°F when inserted into the center of a meatloaf, 30 to 40 minutes more. Let the meatloaves cool for 15 minutes before moving to a platter or cutting board with a large spatula (leave the juices and fat behind). Slice and serve.