Don’t get me wrong. At 5 o’clock I was still convinced we were having a leftover night. We had plenty of leftovers to deal with, all good ones. All I had to do was get off the couch where I was comfortably settled with my new quilting project, head to the kitchen and reheat a few things, and maybe make a salad to tie it all together. Then THIS happened.
I don’t really know how it happened, but it did. And it happened so quickly that we sat down for dinner, fully cooked at 6:01. Complete with skillet fried zucchinis. Don’t ask. I am an enigma.
Curried Tater Top Meatloaf
Makes 4-6 good size portions.
- 2 large red skin potatoes (substitute with your favorite ones, I would opt out of Russets though)
- 1-1/2 lbs of meat, it’s just that non-specific, mine was lamb, you can use beef, veal, turkey, chicken, etc…
- 1 large onion
- 4-5 cloves garlic
- 1 small bunch of fresh cilantro
- 2 eggs
- 1 tbsp curry powder
- salt, fresh ground pepper to taste
- 2 tbsp or so of “filler” — bread crumbs, oatmeal, matzo flour
- 1 tbsp mustard (any)
- a bit of olive oil for drizzling
- Preheat the oven to 400F. While it’s not critical for cooking process, it saves time heating the oven later.
- Clean and scrub potatoes, leave the skin on. Slice potatoes thin, a bit thicker than for au gratin.
- Cover sliced potatoes with cold water in a saucepan. Add a pinch of salt. Bring to a rapid boil and cook for 5 minutes. Drain, shock with cold water and drain again.
- In a processor bowl combine your meat cut in small cubes, chunked onion, peeled garlic, cilantro, curry and eggs. Process until uniform, taking care not to let everything turn into complete mush.
- Transfer meat farce into a bowl, add salt, pepper to taste.
- Add filler and mix thoroughly until evenly distributed.
- Coat meatloaf pan with mustard on the bottom and sides.
- Fold the farce out into the pan and smooth over with a wet spatula.
- Sprinkle some fresh ground black pepper on top.
- Arrange potato slices on top of the meat in rows, slightly overlapping them, just like for au gratin.
- Season potatoes with salt and pepper, drizzle with a bit of olive oil.
- Cover the pan with foil and bake for 40 minutes.
- Remove the foil and bake another 10 minutes.