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

  • Level: Intermediate
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Cook: 2 hr
  • Yield: 4 servings
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Ingredients

Coriander Meatloaf

Cilantro Pesto

Tomato Chutney

Grilled Onions and Zucchinis

Directions

  1. 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.

Cilantro Pesto

  1. 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.

Tomato Chutney

  1. 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.

Grilled Onions and Zucchinis

  1. 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.

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