Coriander Meatloaf

  • serves 0


83 Ratings
Directions for: Coriander Meatloaf


Coriander Meatloaf

1 Tbsp butter

1 tsp olive oil

½ red onion, diced

3 clove garlic, minced

2 eggs

⅓ cup 35% cream

1 Tbsp dijon mustard

1 ½ lb(s) ground beef

1 ½ lb(s) ground pork

1 ½ Tbsp coriander seeds, toasted and crushed in a mortar and pestle

1 tsp paprika

2 Tbsp cilantro stems, finely chopped

3 cup water



Tomato Chutney

1 Tbsp olive oil

½ red onion, diced

1 clove garlic minced

1 green finger chili, split in half

6 plum tomatoes, roughly chopped

2 Tbsp brown sugar

2 Tbsp white wine vinegar

1 Tbsp cilantro, chopped


Cilantro Pesto

1 bunch green onion tops, cut in half

1 bunch cilantro, roughly chopped

2 Tbsp white wine vinegar

½ cup olive oil



Coriander Meatloaf

1. Preheat oven to 350F.

2. Heat butter and oil in a sauté pan; sweat onion and garlic over medium heat, approximately 5 minutes.

3. In a large bowl, whisk eggs, cream and dijon mustard.

4. Add ground beef and pork to bowl, season with salt and pepper.

5. Add onion mixture, toasted coriander seeds, paprika and cilantro stems to bowl.

6. Carefully fold ingredients together, do not over mix.

7. Place meatloaf mixture in a 9x5 pan, tap down to remove air pockets.

8. Place meatloaf in a baking dish; pour water inside surrounding meatloaf tray.

9. Bake in oven for 1 ½ hours.

Tomato Chutney

1. In a sauté pan, heat oil over medium heat.

2. Add onion, garlic and chili, sauté until lightly caramelized.

3. Add chopped tomato, season with salt.

4. Turn heat to medium high.

5. Add brown sugar and vinegar.

6. Cook for 5-10 minutes until liquid has evaporated and tomatoes have cooked down.

7. Garnish with cilantro.

Cilantro Pesto

1. In a blender, place green onions, cilantro, vinegar and olive oil.

2. Season with salt and puree.

See more: North American, Beef, Vegetables, Main, Dinner, Bake, Pork, Tomatoes

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