Each loaf Serves 4 to 6

For the meatloaf

3 tablespoons unsalted butter

1/2 cup fresh bread crumbs

1/2 cup water

3 tablespoons canola oil

1 large red onion, thinly sliced

2 teaspoons kosher salt

1-inch piece ginger-root, peeled and finely minced

4 garlic cloves, finely minced

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon cracked peppercorns

4 Portobello mushroom caps (about 1 lb), finely diced

1/2 teaspoon cayenne pepper

1 teaspoon garam masala

2 1/2 pounds ground beef (preferably 80% lean)

1 1/4 pounds ground pork

1 red pepper, seeded and finely chopped

1/4 cup cilantro, finely chopped

3 large eggs

Melt the butter in a medium skillet over medium-high heat. Add the breadcrumbs and toast until browned, stirring often, for 3 to 5 minutes. Transfer to a large bowl and set aside to cool.

Place 1/2 cup of water next to your cooktop. Heat the canola oil with the onions and salt in a large pot over medium-high heat, cooking the onions until they’re soft and just starting to brown, stirring often, about 4 to 5 minutes. Stir in the ginger and cook, stirring often to prevent the ginger from burning and splashing with water if it starts to brown to much, until it’s fragrant, about 30 seconds. Add the garlic and jalapeños and cook until the garlic is fragrant, splashing with water if necessary, for about 1 minute. Stir in the coriander, cumin and cracked pepper and cook for 1 minute, stirring and scraping the bottom of the skillet often and splashing it with water whenever the spices or onions begin to stick to the bottom of the pan.

Add the mushrooms and cook, stirring often, until they release their liquid and the liquid is evaporated, about 6 to 8 minutes. Stir in the cayenne pepper and cook for 30 seconds. Stir in the garam masala, turn off the heat and set the pot aside to cool.

Heat your oven to 300°F. Add the meat and the remaining ingredients to the bowl with the breadcrumbs, kneading it until all everything is completely incorporated. Add the cooled mushroom mixture and knead until combined. Divide the mixture evenly into 2 8 1/2-inch X 4 1/2-inch loaf pans and bake for 1 hour (or cover the loaf pan with plastic wrap, place inside of a resealable freezer bag and freeze for up to three months; defrost overnight in your refrigerator before baking).

While the meatloaves bakes, make the ketchup glaze. In a small bowl whisk the glaze ingredients together. Remove the meatloaves from the oven and carefully drain off pooled fat in the pan. Evenly spread some glaze over each meatloaf and continue to bake for an additional 30 minutes, or until the internal temperature reads 165°F on a digital thermometer. Let the meatloaves cool for 15 minutes before serving. Run a knife around the pan’s edges, slice and serve.

For the meatloaf Con’td.

1/2 cup ketchup

2 ounces Parmigiano-Reggiano cheese, grated

1/2 teaspoon paprika

1/2 jalapeño pepper (seeded and veined for a milder flavor), finely minced

For the ketchup glaze

1 cup ketchup

1 teaspoon tamarind paste

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon cracked peppercorns

1/2 teaspoon cayenne pepper

Richard Arakelian, the national chef for Sodexho and a good friend, was kind enough to share his most famous Meatloaf recipe with me. Rich’s Armenian heritage, savvy as a father who needs to feed his kids wholesome food, and his own love and belief in eating healthfully and heartily have all contributed to this clever recipe. Mushrooms add a nice moisture and the spices, like jalapeños, coriander and cumin, add an unexpected earthy undertone. This is excellent with the Roasted Baby Potatoes with Southern Indian Spices. This recipe makes enough for two meatloaves. Bake them both, or freeze one for another time.