Servings : Serves 3-4
The perfect way to get crispy edges on every serving of meatloaf, these tiny individual-sized pots are just the right amount of yumminess!
- 500 gm beef mince
- 3 tbsp. oil
- 2 medium onions, grated
- 3 fresh tomatoes, blended with skin
- 2 tsp. ginger/garlic paste
- 3 tbsp. tomato paste/puree
- 2-3 green chillies chopped (omit if you prefer mild)
- 1 tsp. red chilli flakes
- 1/2 tsp black pepper
- 1 tbsp. yoghurt
- 1/2 tsp. turmeric powder
- 1 tsp. freshly grinded cumin powder
- juice of half a lemon
- coriander, blended with some water to form a paste
- 3-4 eggs, separated
- 3-4 tbsp breadcrumbs
- 2-3 tbsp. ketchup
- 3-4 small individual sized molds, well-greased.
Heat the oil in a pan, add the onions and sauté until translucent. Then add the ginger and garlic paste, followed by the mince.
Fry it until it starts to brown, then add some salt, the tomato paste and blended tomatoes. Add the turmeric, cumin powder and 2 tbsp. of the coriander paste.
Let this simmer covered until all the water is gone, then add the yoghurt and stir together.
Add the green chillies and red chilli flakes, adjust salt and keep cooking it down on medium heat until it dries up and starts to stick to the bottom of your pan.
Switch off and add the black pepper plus the lemon juice and let this mixture cool for about 15minutes.
Now beat the egg whites lightly in a bowl and pour them into the mixture, stir it in using a fork, then sprinkle the breadcrumbs and combine.
Pour this mixture into your greased molds. Plop an egg yolk in the center of each mold and sprinkle lightly with some black pepper powder, then bake in an oven for about 20-30mins at 180 C or until it darkens and solidifies and has a lovely brown color.
Garnish with coriander and serve with mashed potatoes, dinner rolls and gravy.