Seela’s “Certain Kind of Kin” Indianized Meatloaf Muffins with Tangy Tomato Glaze
Ingredients
For the muffins
- 2 tablespoons coconut oil
- 1/2 onion(s), diced
- 1 small zucchini(s), grated
- 2 stalks celery, sliced thin
- 2 carrots, grated
- 2 pounds grass-fed beef
- 2 eggs
- 1 clove(s) garlic, peeled & grated
- 1 thumb-sized piece of ginger, peeled and grated
- 2 teaspoons tumeric
- 1/4 teaspoon(s) crushed red chiles
- 1 teaspoon(s) cumin
- 1 teaspoon(s) coriander
- 1/4 teaspoon(s) cinnamon
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) black pepper
- 1 teaspoon(s) liquid coconut aminos
- 2 tablespoons tomato paste
- 1/4 cup(s) pepitas, raw or toasted
- 2 Thai chilies, minced optional
For the glaze
- 2 tablespoons tomato paste
- 1 tablespoon(s) coconut water
- 2 tablespoons chopped jarred mixed pickle or hot lime relish
Instructions
- Heat the oven to 350°. Heat the oil in a skillet over medium heat. Sauté the onions, zucchini and celery until soft—about 3 to 4 minutes.
- Cool slightly, then add the sautéed vegetables to a large bowl along with grated carrots, ground beef, eggs, grated garlic and ginger, turmeric, crushed chilies, cumin, coriander, cinnamon, salt, pepper, liquid aminos, tomato paste, pepitas and Thai chilies, if using. Mix well with your hands.
- Brush coconut oil inside each well of a muffin tin, then portion out the meatloaf mixture evenly into each of the wells. Bake in the oven for 35 minutes.
- For the glaze: Mix all of the ingredients together in a bowl to make a sauce. When the meatloaf has baked for 35 minutes, turn off the heat, take out the muffin tin and spoon the glaze over each muffin. Put the tin back in the oven for another 15 minutes until crusty on top.
Notes
The tablespoon(s) of coconut water in the glaze can be substituted with broth or apple cidar vinegar.
Photography by Melanie Grizzel