Many families in different parts of the world will surely have a meatloaf, or lolo as we sindhis call it on their menu. Of course the recipes will vary from the bland to the spicy or from rich to simple. Meat loaf is something which innovative housewives created using leftover cooked mince of beef, mutton or chicken. This dish has been popular in the sindhi community , and every sindhi homemaker will surely serve it on special occasions. Cooked mince and beaten eggs along with pasta come together to form a sindhi keeme jo lolo, which is normally steamed. Todays recipe is made with soya granules and eggs.
Growing up In a sindhi household , this lolo or talebadi was made when special guests were coming for dinner. Mummy would make at least 2 thalis (a steel platter with a raised rim).. The mutton keema(minced meat) was cooked lovingly till dry with aromatic spicies and cooled. Beaten eggs and cooked pasta ( makaroni) were mixed into the keema , and pored into the greased thalis. Generous amount of tomato ketchup was applied on the top and then the thalis were put into hot steamers.. The aroma of this delicious lolo wafted into the kitchen and we as children waited for the lolo to be cooked and served. It was cut into square pieces when cool and wiped clean in minutes..:). This lolo is also protein packed, easy to cook and can be served with a salad on the side to make a complete meal
Today when I make this at home, I prefer using vegetarian soya granules/ nutri/ protina. This is my husbands favourite. Do try this recipe which is perfect for vegetarians who eat eggs.
1 small cup of soya granules boiled in water for 10 mins, drain and squeeze out excess water.
3 tbsps oil
2 big onions finely chopped
2 tomatoes pureed
2 tsp ginger garlic paste
1 tsp shah jeeri (caraway seeds)
1 tsp red chilli powder
1 tsp garam masala
1 tsp corriander powder
salt to taste
1 cup boiled pasta..( I use elbow macaroni)
3 eggs lightly beaten
few tbsps of tomato sauce
grated cheese for garnish
chopped corriander for garnish as well as cooking
Heat a pan and add 1 tbsp of oil, to this add the boiled soya granules and saute till the granules become a little crispy. Remove and keep aside in a bowl.
In the same pan add 2 tbsps of oil and add onions,saute till limp and translucent. At this point add 1 tsp salt to the onions to hasten the browning process, cook till onions turn a golden brown.
Add caraway seeds ( shah jeeri) and ginger garlic paste.
Now add tomato puree , red chilli powder, corriander powder and garam masala.
Cook till the whole mixture comes together and oil seperates
Add soya granules and roast for a good 15 mins until fragrant.
Add 1/2 cup water and cover and cook till done.
Let the mixture be dry.. we don’t want a watery mixture.
Shut the fire and cool completely,
Mix the boiled macaroni into the cooked keema
Fold in 3 beaten eggs and chopped corriander leaves.
Pour into a greased springform pan..and dot with tomato ketchup
Garnish with grated cheese and corriander leaves
Steam in a hot steamer for 30 mins or untill set
Cool, cut into squares or wedges and serve at room temperature.