Goan Meatloaf

This is an easy authentic meatloaf recipe from Goa, India.

This meatloaf recipe is not wildly different from any other recipe you may have. However, there is one ingredient that sets it apart – ginger garlic masala or paste.

Ginger-garlic masala is a staple in Goan cooking. It is best made in a batch and stored in the refrigerator in a glass jar with a tight fitting lid. It will keep for at least a month. To make this, use equal quantities of ginger and garlic. Add two green chilies. Also add just enough vinegar to grind. I use white vinegar but you can also use apple cider vinegar. Use a small grinder to blend.

What You’ll Need to Make Goan Meatloaf

How to Make Goan Meatloaf

Place all the ingredients in a large glass bowl. If you are making chicken broth like I do, using a paste or cube, and you will be using hot water, make sure the broth is cooled off to at least lukewarm for two reasons: So the temperate is not too hot to work with and so that it does not start to cook the egg.

Mix all the ingredients by hand. Once the mixture is just mixed, spoon it into an un-greased dish. You’ll want to press it down and this is why I like using a glass dish – it lets me see air gaps below the surface. Smooth the surface over with the back of a spoon.

Lastly, top with bacon. You may like to trim the bacon to just fit. Even if you are using center cut bacon, you may find the slices are a bit long. In that case, either adjust them or trim slightly.

Bake at 350F for about an hour, until fully cooked through and the bacon is crisp.

Serve with hot basmati rice.