Anne Rosenzweig's Old-Fashioned Meat-And-Rice Loaf With Spiced Carrots
- Total Time
- 1 hours 45 minutes, plus 2 hours' marination
- Rating
- Notes
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Ingredients
Yield:Six to eight servings
- 2carrots, peeled and cut into quarters lengthwise
- 1teaspoon chili oil
- 1tablespoon vinegar
- 1tablespoon hot curry powder
- 1onion
- 2cloves garlic
- 11-inch piece fresh ginger, peeled
- 2teaspoons butter
- 1pound ground veal
- 1pound ground sirloin
- 1cup cooked white rice, cold
- 1egg
- ½cup shelled, unsalted pistachio nuts
- 2teaspoons kosher salt
- 1teaspoon coarsely ground black pepper
For the Carrots
For the Meat-and-rice Loaf
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
346 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 25 grams protein; 437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Blanch the carrots for 3 minutes to soften; drain but do not cool. Combine the chili oil, vinegar and curry powder. Toss the warm carrots in this mixture and marinate for 2 hours. Drain and set aside.
- Step 2
To make the meatloaf, preheat the oven to 350 degrees. Place the onion, garlic and fresh ginger in a food processor and puree. Warm the butter over medium-high heat and saute the onion mixture until soft, about 5 minutes, stirring to avoid sticking. Remove from the heat and cool.
- Step 3
In a large mixing bowl, combine the sauteed vegetables with the veal, sirloin, rice, egg, pistachio nuts and salt and pepper by hand, taking care to mush the meat as little as possible.
- Step 4
Place half this mixture in a nonstick loaf pan. Top with an even layer of marinated carrots and then the rest of the meat. Press to make a solid loaf and bake for 1 hour. Allow to rest at room temperature for 20 minutes before slicing and serving with steamed rice or couscous.
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jane raskin
outstanding, a keeper. i used lamb vs veal b/c that's what i had--delicious
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