Ingredients:
18 Ounces Of Lean Minced Beef Tenderloin
4 Ounces Of Fresh White Bread Crumbs
3 Large Fresh Whole Eggs
1 Large Diced Red Onion
1 Teaspoon Of Freshly Ground Cardamom Seeds
1 Tablespoon Of Chopped Coriander Leaves
1 Large Diced Stalk Of Celery
1 Tablespoon Of Chopped Parsley
1 Deseeded Diced Green Chili
4 Centimeters Of Grated Fresh Ginger Root
2 Large Minced Garlic Cloves
1 Teaspoon Of Ground Allspice
1/2 Teaspoon Of Fresh Ground Black Pepper
1 Teaspoon Of Ground Cinnamon
50 Grams Of Shelled Pine Nuts
1 Teaspoon Of Dried Red Chili Flakes
3 Tablespoon Of Pomegranate Syrup
1 Teaspoon Of Muscovado Sugar
1/4 Teaspoon Of Cinnamon Powder
1 Pinch Ground Allspice
1 Tablespoon Of Chopped Coriander Leaves
1 Handful Of Pomegranate Seeds
Information:
Serving Size 8
392 Calories Per Serving
17 Grams Of Fat
Cooking Directions:
This is such a wonderful Indian style recipe. To begin it, you will first want to preheat your oven to 375 degrees Fahrenheit, or roughly 180 degrees Celsius. Next you will need to take out a large mixing bowl, and stir in the lean beef tenderloin, bread crumbs, whole eggs, red onion, seasonings, celery, and all of the remaining tasty ingredients, except the pine nuts, muscovado sugar, chili flakes, pomegranate syrup, cinnamon powder and ground allspice. Be sure to mix them all together extra thoroughly, getting all of those tasty ingredients evenly spread throughout the lean beef. Next you will need to transfer this wonderful meat mixture into a well greased baking pan. Gently press the meat mixture down firmly with the flip side of a large wet spoon to ensure an even meat surface. Next you need to take out a small cooking skillet, and turn your stove burner on to medium heat. Evenly toast the pine nuts, and once they are golden brown, set them aside to cool off. Stir the pine nuts with the red chili flakes, and gently push them into the surface of your meatloaf, evenly adding them. Now with the meatloaf glaze, mix together all the pomegranate syrup, cinnamon powder, muscovado sugar, and the ground allspice. Drizzle this delicious Indian syrup over the meatloaf. Next you will want to cover your baking pan with tin foil, and bake the meatloaf for about 30 minutes, or until the loaf has shrunk slightly. Let the meatloaf cool for about 15 minutes before serving. Sprinkle the meat with fresh pomegranate seeds for garnish. Red or white wine also compliments this meal.
