- 1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
- 1 1/2 cups whole milk
- 2 medium onions, finely chopped (2 cups)
- 1 Granny Smith apple, peeled, cored, and finely chopped (1 1/2 cups)
- 1 3/4 teaspoons salt
- 3 tablespoons unsalted butter
- 1/3 cup raisins (1 1/2 ounce)
- 1/4 cup slivered blanched almonds (1 ounce)
- 2 tablespoons curry powder (preferably Madras)
- 1 teaspoon sugar
- 3 large eggs
- 2 lb ground lamb or beef (not lean)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated fresh lemon zest
- 1/4 teaspoon black pepper
- Special equipment: a 9- by 9- by 2-inch baking dish (3-qt capacity)
- Accompaniment: cooked white rice; mango or cilantro chutney (preferably Swad brand)
- Available at .
- Soak bread crumbs in milk in a small bowl until very soft, about 15 minutes, then drain in a sieve set over a bowl, lightly pressing to remove excess milk. Reserve milk.
- Put oven rack in middle position and preheat oven to 350°F. Butter baking dish.
- Cook onions, apple, and 1/4 teaspoon salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onions and apple are softened, about 12 minutes (do not brown). Add raisins, almonds, curry powder, and sugar and cook, stirring, 1 minute, then remove from heat. Lightly beat 1 egg in a large bowl, then add bread crumbs, lamb or beef, raisin mixture, lemon juice and zest, 1 1/4 teaspoons salt, and pepper and blend with your hands until combined well; do not overmix. Spread meat mixture evenly in baking dish and bake 30 minutes.
- While meatloaf bakes, whisk together remaining 2 eggs, reserved milk, and remaining 1/4 teaspoon salt.
- Pour off excess fat from meatloaf (still in baking dish). Pour egg mixture over meatloaf (much of egg will fill space that has formed around meatloaf), then return to oven and bake until custard is just set, about 15 minutes more.