Adapted from Fine Cooking Issue 109
2 Tbs. plus 1 tsp. canola or olive oil
1 yellow onion, chopped
1/2 cup red bell pepper, diced
1/2 cup carrots, diced
2 large cloves garlic, finely chopped
2 1/2 cups medium-coarse white bread, such as Italian or French, cut into 2-inch pieces
1 lb. ground beef
1 lb. ground lamb
2 large eggs
1/4 cup chopped fresh cilantro
1 Tbs. finely chopped jalapeño pepper (seeded if you like)
2 tsp. peeled and finely grated fresh ginger
2 tsp. garam masala
1 Tbs. Worcestershire sauce
Freshly ground black pepper
2 Tbs. honey
In a small skillet, heat 2 Tbsp. oil over medium-low heat. Saute onion, bell peppers, carrots, and garlic for 6-8 minutes. Remove cooked veggies from plan and place in a large bowl. Allow to cool.
Soak bread in a shallow dish of milk for 5 -10 minutes. Allow bread to get soggy but not to the point of falling apart. Gently squeeze bread to remove some of the milk. Finely chop bread pieces and place in bowl with cooled vegetable mixture.
Pre-heat oven to 375°F
Place beef, lamb and eggs in the large bowl with the vegetable/bread mixture. Ad cilantro, jalapeño, ginger, and garam masala, 2 1/4 tsp. salt, 1/2 tsp. pepper and Worcestershire to bowl. Gently combine all ingredients with your hands. Avoid Compacting the mixture.
In a small skillet, heat 1 tsp. of oil over medium-low heat. Take 1 Tbsp. of the meatloaf mixture and form it into a small patty. Place patty in hot oil and cook on both sides until it hs cooked through (about 5 mins). Place patty on a plate and allow to cool. Taste and adjust seasoning accordingly.
Line a 9/13 inch baking pan with parchment paper. Arrange the meatloaf mixture in the pan to form a 10X14 inch rectangle. Spread honey over the op and sides of the loaf. Place in oven and bake for 40-55 minutes or until internal thermometer registers 160°F.
Remove meatloaf from oven and allow to rest for 10 minutes. Use a large spatula to transfer loaf to a serving platter. Cut into 1 inch slices and serve. Garnish with cilantro.