Coriander Meatloaf with Cilantro Pesto, Tomato Jam and Grilled Zucchini and Onions

Recipe courtesy Roger Mooking
Show: Everyday Exotic Episode: Coriander/Cilantro
TOTAL TIME: 2 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 2 hr
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 1/2 pounds ground pork
  • 1 1/2 tablespoons coriander seeds, toasted and crushed in a mortar and pestle
  • 1 teaspoon paprika
  • 2 tablespoons finely chopped cilantro stems
  • 3 cups water
  • Kosher salt freshly ground black pepper
  • Cilantro Pesto, recipe follows
  • Tomato Jam, recipe follows
  • Grilled Zucchini and Onions, recipe follows
  • Cilantro Pesto
  • 1 bunch green onion (tops), cut in half
  • 1 bunch fresh cilantro, coarsely chopped
  • 2 tablespoons white wine vinegar
  • 1/2 cup olive oil
  • Kosher salt
  • Grilled Onions and Zucchinis
  • 3 small zucchinis, cut in half lengthwise
  • 1 sweet onion, cut into 4 rings
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • Tomato Chutney
  • 1 tablespoon olive oil
  • 1/2 red onion, diced
  • 1 clove garlic, minced
  • 1 green finger chile, split in half
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Directions

Preheat the oven to 350 degrees F. Heat the butter and oil in a saute pan. Sweat the onion and garlic over medium heat, approximately 5 minutes. In a large bowl, whisk the eggs, cream, and Dijon mustard. Add the ground beef and pork to the bowl, and season with salt and pepper, to taste. Add the onion mixture, toasted coriander seeds, paprika and cilantro stems to the bowl. Carefully fold the ingredients together, do not over mix. Place the meatloaf mixture in a 9-inch by 5-inch pan, tap down the pan to remove any air pockets. Place the meatloaf pan in a baking dish; pour the water inside the baking dish surrounding the meatloaf pan. Bake in the oven for 1 1/2 hours.
To make Cilantro Pesto:
In a blender, place the green onions, cilantro, vinegar, and olive oil. Season the mixture with salt and then puree. Transfer to a bowl.
To make Grilled Onions and Zucchinis:
Heat the grill. Place the zucchinis and onions on a tray, drizzle with olive oil. Season the vegetables with salt and pepper. Grill the zucchinis until slightly softened, and then remove. Grill the onions until slightly softened, keeping rings intact, and then remove.
To make Tomato Chutney:
In a saute pan, heat the oil over medium heat. Add the onion, garlic, and chile, saute until lightly caramelized. Add the chopped tomato, season with salt. Turn the heat to medium high. Add the brown sugar and vinegar. Cook the mixture for 5 to 10 minutes, or until the liquid has evaporated and tomatoes have cooked down. Garnish with cilantro.

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5

Newest Ratings and Reviews

Read all 9 reviews

  • on May 19, 2013

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    My First attempt at making meatloaf, and I gota say, the recipe is awesome. Everyone (4 ate and love the all the flavors and how they complimented each other. I added a glass of Tobin James Syrah 2010 to complete the meal. This is a keeper.

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  • on January 20, 2013

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    Delicious! My meatloaf was just a little bit dry, but when eaten with the tomato chutney and cilantro pesto, it was not noticeable. I did not grill any vegetables- instead, I served this with mashed potatoes. I will definitely make this again.

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  • on July 05, 2012

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    This was a delicious recipe for meatloaf and the cilantro pesto and tomato chutney were the perfect combination. Converted my Dad to love meatloaf since he had always hated it. Have made it several times and we all LOVE it !

    people found this review Helpful.
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