Reza's Indian-style Meatloaf

Sweet pomegranate syrup works well with gingery meatloaf in Reza Mahammad's Indian interpretation of a classic meatloaf
By Reza Mahammad
Reza's Indian-style Meatloaf
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes plus 15 minutes standing time
  • Prep Time: 20 minutes
  • Effort: easy



  • 500 g lean minced beef
  • 1 tsp cinnamon
  • 1 tsp ground allspice
  • tsp ground cardamom
  • 1 red onions, finely chopped
  • 1 stalks celery, finely chopped
  • 1 tbsp flat leaf parsley, chopped
  • 1 tbsp coriander leaves, chopped
  • 1 green chillies, seeds removed, finely chopped
  • 100 g fresh white breadcrumbs
  • 4 cm ginger, finely grated
  • 2 cloves garlic, finely chopped
  • 0.5 tsp coarsely ground black pepper
  • 3 eggs

For the topping

  • 50 g pine kernels, shelled
  • 1 tsp dried red chilli flakes

For the pomegranate syrup glaze

  • 3 tbsp pomegranate, syrup (available from middle eastern shops and ethnic grocers)
  • 1 tsp muscovado sugar
  • 0.25 tsp cinnamon
  • 1 pinches ground allspice

For finishing

  • 1 tbsp coriander leaves, chopped
  • 1 handfuls pomegranate seeds


1. Preheat the oven to 180°C/gas 4. Place the beef in a large bowl and stir in all the remaining meatloaf ingredients. Beat well for a minute or two to blend everything together.

2. Transfer the mixture into a lightly oiled 500g capacity loaf tin. Press the meat down firmly with the back of a wet spoon to get an even surface.

3. Heat a small heavy-bottomed pan or griddle over a medium heat. Toast the pine nuts until golden before tipping onto a plate to cool. Mix the nuts with the chilli flakes and lightly press them over the surface of the meatloaf mixture.

4. For the glaze: mix the pomegranate syrup, muscovado sugar, cinnamon powder and ground allspice. Pour the spiced syrup over the meatloaf.

5. Cover the tin with aluminium foil and place in a roasting tin, half-filled with hot water.

6. Bake in the oven for about 30 minutes, until the meatloaf is firm to the touch and has shrunk slightly from the sides of the tin. Remove from the oven and leave to stand for 15 minutes before slicing.

7. Serve warm or at room temperature, carved into thick slices. Garnish with chopped coriander and scatter with fresh pomegranate kernels before serving.

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