Allyson Gofton - Indian Spiced Meat Loaf

Publish Date
Monday, 20 July 2015, 10:05AM
By Allyson Gofton


  • 500 grams lean beef mince
  • 1 red onion, peeled and finely chopped
  • 1-2 teaspoons minced garlic
  • 1 teaspoon salt
  • 2-3 teaspoons curry powder or curry paste
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
  • 1 cup fresh breadcrumbs, white or wholemeal
  • 2 egg, beaten
  • ¼ cup Worcestershire sauce
  • 400 gram can Indian-style tomatoes
  • ½ cup beef stock or water


  1. Preheat the oven to 190ºC. Grease a shallow 6-cup capacity lasagne-style baking dish or line a baking tray with foil.
  2. In a large bowl, mix together the beef mince, onion, garlic, salt, curry powder or paste, thyme, breadcrumbs, eggs, half the Worcestershire sauce and half the tomatoes.
  3. Using wet hands, shape the mixture into a loaf shape and place in the prepared dish or on the prepared tray. The meatloaf mix is supposed to be very wet so do not panic.
  4. Stir together the beef stock with the remaining Worcestershire sauce and tomatoes. Pour over the loaf. If cooking on a tray, spoon this on throughout the cooking process, like a glaze.
  5. Bake the meatloaf in the preheated oven for 1 hour. Remove from the oven, cover and rest 5 minutes before carving into thick slices and serving.

Cooks Tips

- Leaving the meatloaf to rest before carving ensures that it will "set", preventing the slices from falling to pieces when carving. - Stir the diced canned tomatoes before measuring as the chunky pieces setting at the bottom of the can. - Variation: use half beef, half lamb mince or half beef, half sausage meat.

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