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Ingredients: 1 coarse, fresh bread crumbs 1 1/2 Cup(s) milk 2 medium (about 2 cups) onions,finely chopped 1 peeled, cored, finely chopped granny smith apple(s) 1 3/4 salt 3 Tablespoon(s) unsalted butter 1/3 Cup(s) raisins 1/4 Cup(s) slivered blanched almonds 2 Tablespoon(s) curry powder 1 Teaspoon(s) sugar 3 large eggs 2 Pound(s) ground lamb or if preferred use ground beef 2 Tablespoon(s) lemon juice,freshly squeezed if avail. 1/2 finely grated fresh lemon zest 1/4 black pepper Directions: 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 degrees. Butter a 9"x9"x2" 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 15-20 minutes more.Suggested accompaniments: cooked basmati rice; mango chutney for a sweet touch or cilantro chutney for an herby, savory note.
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