by timWuNotWoo
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Expand1 1/4 pound ground beef Ask a question about this ingredient
1 1/4 pound ground pork Ask a question about this ingredient
3/4 onion, minced Ask a question about this ingredient
8 ounces fresh mozzarella Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1/4 cup low sodium soy sauce Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1/8 cup mirin Ask a question about this ingredient
1 1/4 cup panko Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
2 teaspoons curry powder Ask a question about this ingredient
1 tablespoon dashi Ask a question about this ingredient
1/2 large red bell pepper Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1/4 onion, minced Ask a question about this ingredient
1 teaspoon curry powder Ask a question about this ingredient
1 teaspoon dashi Ask a question about this ingredient
1/2 tablespoon low sodium soy sauce Ask a question about this ingredient
1 1/2 cup water Ask a question about this ingredient
Preheat your oven to 350.
Ask a question about this stepStart off by mincing the onion finely. Sautee half the onion in ½ tbsp of butter and 1 tsp of low sodium soy sauce until nicely caramelized, about 8 minutes. Transfer to a dish and let cool to room temp.
Ask a question about this stepMeanwhile, separate the remaining minced onion. ½ will go into the burger, and ½ will be used for the curry sauce. I like using a mix of caramelized and raw onions in the meatloaf because the cooked onions will essentially melt and make the meatloaf soft and juicy, while the raw onions will cook just enough to provide a bit of texture. NICE.
Ask a question about this stepMince the bell pepper and cube the mozzarella into ½ inch cubes or so.
Ask a question about this stepLET’S BEGIN MIXING. In a small bowl, mix your wet ingredients first. The egg, the ¼ tsp nutmeg, the ¼ cup low sodium soy sauce, the 1 tbsp dashi, the 1/8 cup mirin, 1 tsp curry powder, and the 1 tsp salt
Ask a question about this stepNOW THE DRY… -ish, well MOIST INGREDIENTS. In your large mixing bowl, first mix together the beef and pork, then add the remaining ¼ of minced onion (remember to leave the other ¼ for the curry sauce), the bell pepper, the mozzarella, and the cooled caramelized onions. Mix well.
Ask a question about this stepAdd the egg mixture into the meat mixture, and incorporate well. Then add ½ cup of the panko breadcrumbs (the remaining ¾ cup is for the crust). The mixture should be soft but still moldable into a loaf. If you find a mix a little too loose, just add more panko.
Ask a question about this stepMold this into a loaf pan sprayed with non-stick spray and compact well, getting out any huge air bubbles.
Ask a question about this stepThen invert this onto a large baking dish (one with a lip), and mold into a nice round loaf like thing. Be sure to poke in any exposed mozzarella cubes and mold the loaf around them. We want the cheese to be a surpriiiiiiiise.
Ask a question about this stepCover with plastic wrap and park it in the fridge for at least 30 minutes. You can bypass this if you’d like, but it does help all the flavors meld.
Ask a question about this stepMEANWHILE, begin the curry sauce. Saute the remaining ¼ minced onion in ½ tbsp butter and ½ tbsp of vegetable oil until translucent.
Ask a question about this stepSprinkle on the tsp of curry, tsp of dashi and ½ tbsp of soy. Let sauté for a minute, GET THINGS AROMATIC.
Ask a question about this stepThen add the 1 ½ cups of water and bring to a boil.
Ask a question about this stepWhen it’s at a boil, add the curry roux blocks (you can find these at most Japanese grocery stores, see the picture above!) ¼ of a box is usually two blocks.
Ask a question about this stepDissolve in completely and lower the heat to a simmer.
Ask a question about this stepFor the panko crust, melt 1 tbsp of butter in the microwave, and then mix in the remaining ¾ cup of panko and 1 tsp of curry powder.
Ask a question about this stepTake the meatloaf out of the fridge, and pat the crust on.
Ask a question about this stepBake for 60 minutes at 350, and then turn it up to 425 for another 20. As per usual, these are general times. Ovens are weird and never cook the same way, so after 20 minutes at 425, take it out and poke it. If the juices run clear, you’re good.
Ask a question about this stepWhen you take it out, let rest uncovered for 5 minutes. In the meantime, sauté up some broccoli in shallots and garlic with a sprinkle of mirin and salt, have a glass of diet dr. pepper, do some Sudoku.
Ask a question about this stepENJOY, atop a bed of white rice and a ladle of the curry sauce.
Ask a question about this stepHey there! So to answer both questions...
The roux can be made from scratch, but in the times I've tried it, there always seems to be a particular flavor that's missing. I've yet to crack what it is... But you could use a basic roux mixed with curry powder mixed in. What'd I've done in the past is equal parts butter and flour and a curry to taste (usually around a tsp). Japanese curry is also sweeter and less intense than Indian curry, so grating half an apple into the sauce gets it close. But still, if you can find the boxed Japanese curry roux, it's gonna be your best bet~
And as for the panko, I've found that even though they do just get soft, the initial lightness of the breadcrumbs prevent the meatloaf from becoming as dense as if you were to use regular finely ground breadcrumbs. So use panko if you've got it, but it won't result in armageddon if ya don't... I think.
Hope this helps!
Hey there!
So to answer both questions...
I've tried making the roux from scratch before, and for some reason it's just not the same. I've come close though! What I tried was a basic roux, using equal parts butter and flour and curry powder to taste. Keep in mind Japanese curry is much less intense than Indian curry and sweeter as well. So if you're making it from scratch, grate about half an apple into the sauce to mellow out some of that heat.
As for the panko, I've found that even though it does just get soft, its initial lightness does help keep the meatloaf from getting too dense when you're mixing it, as opposed to using finely ground breadcrumbs. So use panko if you've got it, but it's not the end of the world if you don't. Same with outer coating, I just like the texture of panko more.
Hope this helps!
Oh geeeeeeeez, sorry for the double post. I thought my comment didn't go through the first time around. I'm really failing at this new comment system... Guess it's been too long since I've been around D:
tim, since many people may not have access to japanese boxes of curry roux, is the product simply made up of flour and butter and curry powder,to which one adds water and your other ingredients ? Can you figure a substitute for it , i.e.: " 8 tablespoons flour whisked into 2 tablespoons of butter and simmered 5 minutes to cook out the flour taste. plus 1 teaspoon curry powder", or whatever the recipe is to create a roux....?
Hey Tim, I am assuming 1 egg, since you say "the egg"? It doesn't say in your ingredient list. Also, liquid dashi correct? Thanks! LeChef
oh shoot, good catch, yeah! it's 1 egg~ and I use granulated dashi actually, you find them in packets or in small jars at most japanese markets
I'm all about the panko and curry, not so much the Diet Dr. Pepper or Sudoku. Looks delish!
DIET DR. PEPPER MAKES THE WORLD GO 'ROUND.
... sudoku not so much. I prefer Professor Layton on the DS.
This looks crazy good, especially that oozy cheese. Love all the pictures.
Nice! That curry roux is very cool! Will have to track it down nxt time I'm in the oriental supermarket. I'm having a diet cherry pepsi tho.
This is awesome but what I really want is the Curry Pan! Yum all the way.
Brilliant. And I agree, meatloaf is hamburger's cousin. This is a great take on a classic dish... and I bet it makes for tasty leftovers too.
Peter works for food52 and thinks up ways to make the website better.
tim, i also meant to ask, the part of the panko that is mixed with the meat- just gets soft, right? so panko could easily be substituted with fresh bread crumbs for the meatloaf ingredients? But the outside coating of panko needs to be panko because of the particular attributes of panko when it's crispy? i hope your answer is yes because i am making the meatloaf now and plan to do the finishing and sauce tomorrow! thnx much; neat recipe!