This recipe was one of the five meals my mom had in her heavy weeknight rotation to feed our family of six. I loved the way she made three holes in the loaf and filled each one with a reservoir of spicy ketchup, so each bite had a touch of it. Little details like a pool of ketchup create a memorable dinner experience for a little kid -- never to be forgotten.
I grate the onions to avoid unpleasantly large chunks in the meat loaf; use a box grater and they'll melt into the meat mixture as it cooks. Grated carrots help keep the loaf moist.
Makes 3/4 cup
Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn (Artisan Books). Copyright 2013. Photographs by Jonathan Lovekin.
Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.