Name: Nancy’s Layered Meatloaf
Ingredients: 1 lb lean ground beef; 1 cup soft breadcrumbs; ½ cup grated Parmesan or Romano cheese; 2 tbsp minced onion; ¼ cup chopped fresh parsley; 1 to 2 cloves garlic, minced; 3 eggs; 1 ½ tsp salt; ½ tsp black pepper; 1 ¼ tsp dried oregano; ½ lb cottage cheese (or ricotta); Dry bread crumbs to coat the pan (plain or Italian seasoned); 2 tbsp olive oil; 2 cloves garlic (minced); 1 15-oz can crushed 6-in-1® tomatoes; 2 tbsp chopped fresh basil; 1 tsp sugar; Salt and pepper to taste.

Description

I absolutely love kofta…skewered, grilled ground meat bursting with their complex flavors and aromas with the contrast of the tart, garlicky kick of a creamy yogurt sauce. When the weather turns cold and I don’t want to fire up the grill, I turn this dish into a satisfying meatloaf version. Leftovers are divine on warmed pita or naan.

Ingredients

Scale

1 clove garlic
1/4 tsp salt
1 cup Greek Yogurt
1 cup grated unpeeled cucumber
2 tbsp chopped fresh mint or cliantro (or combination)
1/4 lemon, juiced
Salt & pepper to taste
1 medium red onion
1/3 cup loosely packed fresh parsley leaves
1 lb ground lamb
1 lb ground beef
1 tsp garam masala
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Finely mince garlic. Sprinkle with salt and with the blade of a knife, smash together to form a paste. (or use 1/2 teaspoon prepared garlic paste)
Place garlic paste in a bowl with the yogurt, cucumber, mint/cilantro and lemon juice. Stir together. Season with additional salt and black pepper to taste. Refrigerate until ready to use.
Place onion and parsley in a food processor fitted with a metal blade. Pulse until finely chopped.
Add lamb, beef and spices to food processor and pulse until just combined, being careful not to turn into a paste.
Place parchment paper on a baking sheet, lightly spray with nonstick cooking spray. Place meat mixture on the parchment and shape into an oblong “loaf”.
Cook in a 350-degree oven for 45 minutes, or until internal temperature is 160 degrees. Remove from oven, tent with foil and let rest for about 10 minutes before slicing. Serve with the yogurt sauce.