Mini Kofta Meatloaf

Tonight I made a meatloaf derived from a Mediterranean recipe for koftas. Here is the best way I can describe what koftas are: they are intensely spiced kebabs made from ground meat. I made koftas for some friends one summer on the grill and I did not feel like firing up the barbecue to grill in January just to enjoy those same deep flavors. I was, once again, looking for a flavorful winter comfort food to make and decided to combine koftas with meatloaf. The results speak for themselves… a wonderfully spiced and moist meatloaf for one. I paired this meal with Mashed Potatoes for One and buttered peas. The mushroom gravy was a last minute idea, but worked perfectly with the meatloaf. I really think this recipe is a winner and if you try it, I think you will too!

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Mini Kofta Meatloaf

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 1

Ingredients

8 oz ground beef/ground lamb mix
2 cloves garlic, minced
¼ onion, grated (approximately ¼ cup)
2 tbsp fresh parsley, chopped plus 1 for garnish
1½ tsp ground coriander
½ tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground allspice
⅛ tsp cayenne pepper
⅛ tsp ground ginger
⅛ tsp ground black pepper
½ tsp kosher salt

Instructions

Preheat the oven to 375 degrees.
Grind the salt and garlic into a paste using a mortar and pestle or chef's knife.
In a small bowl, add the ground meat, onions, spices, and garlic/salt mix.
Blend by hand to distribute well throughout the meat.
Spray a small loaf pan with non-stick cooking spray.
Add the meat to the pan and lightly form to the sides.
Bake the meat loaf approximately 20 minutes or until the internal temperature is 165 degrees.
Remove and allow to rest 5 minutes before slicing.
Garnish with fresh parsley and gravy is desired.

Notes

For the gravy, I used the pan drippings. I cooked the drippings in the sauce pan to remove the water before creating the roux to deepen the flavors.

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Mushroom Gravy

Prep time: 40 mins

Cook time: 10 mins

Total time: 50 mins

Serves: 1

Ingredients

2 oz dried mushrooms (porcini, maitake, etc)
1½ cups boiling water
2 tbsp flour
2 tbsp butter (or reduced pan drippings)
salt and pepper to taste
2 tbsp sherry or vermouth (optional)
chicken or beef broth as needed

Instructions

Place the mushrooms in a medium bowl and cover with the boiling water.
Allow the mushrooms to soften and steep for at least 30 minutes.
Remove the softened mushrooms, chop coarsely, and set aside.
Using a small sieve and a coffee filter, strain the soaking water and reserve.
In a small pan over medium heat, add the butter or pan drippings.
When melted (or reduced/evaporated), whisk in the flour to create a roux.
Cook the roux for a few minutes until it turns a light tan to copper color.
Add the reserved mushroom soaking liquid to whisk to combine.
As the gravy simmers and thickens, test by dipping a clean spoon into the gravy.
If the gravy is too thick, add chicken or beef broth as needed to slightly thin the gravy.
Add the chopped mushrooms and heat through.
Add salt and pepper to taste.
If desired, add sherry or vermouth to augment the flavors.

Preheat the oven to 375 degrees. Grind the salt and garlic into a paste using a mortar and pestle or chef’s knife. In a small bowl, add the ground meat, onion, spices, and garlic/salt mix. Blend by hand to distribute well throughout the meat.

Spray a small loaf pan with non-stick cooking spray. Add the meat to the pan and lightly form to the sides.

Bake the meat loaf approximately 20 minutes or until the internal temperature is 165 degrees. Remove and allow to rest 5 minutes before slicing. Garnish with fresh parsley and gravy is desired.