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Ingredients

• For the meatloaf:
• 3 tablespoons unsalted butter
• 1/2 cup fresh bread crumbs
• 1/2 cup water
• 3 tablespoons canola oil
• 1 large red onion, thinly sliced
• 2 teaspoons kosher salt
• 1-inch piece fresh ginger, peeled and finely minced
• 4 garlic cloves, peeled and finely minced
• 1/2 jalapeño pepper (cored and seeded for a milder flavor), finely minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground peppercorns
• 4 portobeIIo mushroom caps (about 1 pound), finely diced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 2 1/2 pounds ground beef (preferably 80 percent lean)
• 1 1/4 pounds ground pork
• 1 red beII pepper, cored, seeded, and finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 large eggs
• 1/2 cup ketchup
• 2 ounces Parmigiano-Reggiano cheese, grated
• 1/2 teaspoon sweet paprika
• For the tamarind glaze:
• 1 cup ketchup
• 1 teaspoon tamarind paste
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground peppercorns
• 1/2 teaspoon cayenne pepper

Description

Serious Eats