Spiced meat loaf from Season: Big Flavors, Beautiful Food (page 167) by Nik Sharma

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Notes about this recipe

  • Eat Your Books

    Can substitute brown sugar for jaggery.

  • julie_c3yl67 on February 22, 2026

    This is absolutely delicious!!can’t wait to make it again! Cut back on the cayenne if making for tender palate. Would also be good as meatballs. Tzatziki would would compliment this nicely!!

  • damjih on November 18, 2020

    Have made this many times. Used mint every time and personally I think it adds a lot.

  • purrviciouz on December 08, 2019

    I used a mixture of ground dark meat chicken and pork. I thought the ketchup might be too sweet for me so I used tomato paste instead and it was delicious. I would reduce or omit the mint next time or maybe use cilantro instead.

  • Frogcake on October 13, 2019

    Excellent. We loved the spice combination and the glaze is delicious. I forgot to put in the mint and I used cilantro instead of parsley.

  • SheilaS on May 12, 2019

    This meatloaf is very moist with the addition of onions, grated apple and lots of parsley and mint. Fresh ginger, garlic, garam masala, coriander and cayenne plus a pomegranate molasses:ketchup glaze give it a flavor profile that's untraditional and on the sweet side. I liked it a lot, especially using the leftovers for open-faced sandwiches with the Hot Green Chutney p 277 and pickled Red Onions with Coriander p 274 from this book.

  • Frenchfoodie on January 06, 2019

    I liked this though I halved the mint. The glaze came out nicely - pomegranate molasses was a great addition - though will try half the sugar next time. OH thought it too sweet.

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