Meatloaf

Driving up from Mettupalayam at the foothills of the Nilgiris through the Western Ghats, traversing a multitude of hair pin bends (36 in all!) was so scenic a drive, that it remains etched in my memory. The Nilgiris.The name, probably from the purplish haze of the blue Kurunji flower which blooms once in 12 years. Or the colour lent to the mountainsides by the leaves of the eucalyptus.The fragrance of eucalyptus and the chilly, crisp mountain air – unforgettable. As was the remaining drive through lush green tea gardens up to Charing Cross-the town centre.

The Ratan Tata Guest House was an old colonial type bungalow. At that time the caretakers were a middle aged couple-probably of British descent. Our parents used to spend a couple of days at this lovely place, surrounded by stretches of green, gorgeous geraniums, bunches of hydrangeas, fern and eucalyptus trees. Large rooms. Wooden floors and warm crackling fireplaces. The stuff memories are made of.

Breakfast was always had together with other guests staying there.Thick porridge, milk and treacle. Hot buttered toasts. With dollops of Polson butter and fresh homemade jam. Ooty was home to the Polson butter and cheese factory…that was the only butter we knew! And at dinner we had an array of delicious food-Shepard’s pie, thick hot cauliflower and potato soups, and fresh meat loaf to name a few.

I don’t know the recipe which the lady used for the meat loaf. It was so melt-in-the - mouth.With a taste that has lingered on for decades. But over a course of time, and dialogues with people who make this dish, I have put together this very easy recipe.

I did not have a good barbecue sauce at hand so didn’t add any.If you have some add in a couple of spoons-it tastes great!

Weekend Meatloaf

Heat oven:350 degrees F

Keema, very finely minced ½ kg
Fine breadcrumbs ¾ cup
Onion, 1 chopped
Garlic cloves crushed
Chopped celery-stalk and leaves ½ cup
Worcestershire sauce 1 tablespoon
Black pepper powder 1 teaspoon crushed
Mustard paste ½ tablespoon
Egg 1 whole, whipped
Brown sugar 1 teaspoon (optional)
Olive oil 2 tablespoons+a little to grease a loaf pan*
Salt
Hard boiled egg, sliced for garnish

Heat oil in a wok/kadhai – sauté the onions and garlic. Add the celery, pepper, salt and sugar. Cook on high heat for a minute.
Put in a bowl-cool.
Add to the keema the cooked and cooled celery-onion mixture, the whipped egg and breadcrumbs.Combine the Worcestershire sauce and mustard paste.
Place in a pre greased loaf pan .Bake in a pre heated oven for 20 minutes or till its done. Overcooking may make it dense-you want it moist!
Slice when slightly cooler-it is much easier!

Steamed garlic veggies

2 -2 ½ cups mixed vegetables-peas,broccoli, baby corn, carrots, green beans .Rub veggies with a mix of: a teaspoon of oil,1 clove crushed garlic, salt and fresh ground pepper.
Steam till just done.

Mushroom Sauce

Mushroom 2 cups ,washed ,cleaned and cut
Onion 1 sliced/chopped
Pepper ½ teaspoon-crushed
Corn flour 1 teaspoon dissolved in cold stock
Chicken stock ½ cup + a little more if required
White wine ½ cup (I had a little Sula Sauvignon Blanc leftover…)This is optional
Salt
Oil 1 tablespoon

Heat oil-sauté onion.Add mushrooms-cook on high heat. Lower heat, add wine and cook till it’s almost evaporated. Add corn flour mixture, and extra stock.Season.Simmer for 5 minutes, stirring with a wooden spoon.It should be a thickish gravy.

Slice a piece from the loaf.Arrange the veggies on the side,garnish with the slices of egg and pour the mushroom sauce over the sliced meatloaf.

*If you do not have a loaf pan, you can pat the keema in place and shape it like a loaf.

I had made this when the red juicy carrots were still available, and celery was growing abundantly in my small kitchen garden patch!