Anne Rosenzweig's Old-Fashioned Meat-And-Rice Loaf With Spiced Carrots

• 2 carrots, peeled and cut into quarters lengthwise
• 1 teaspoon chili oil
• 1 tablespoon vinegar
• 1 tablespoon hot curry powder
• 1 onion
• 2 cloves garlic
• 1 1-inch piece fresh ginger, peeled
• 2 teaspoons butter
• 1 pound ground veal
• 1 pound ground sirloin
• 1 cup cooked white rice, cold
• 1 egg
• 1/2 cup shelled, unsalted pistachio nuts
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground black pepper

1. Blanch the carrots for 3 minutes to soften; drain but do not cool.
2. Combine the chili oil, vinegar and curry powder.
3. Toss the warm carrots in this mixture and marinate for 2 hours.
4. Drain and set aside.
5. To make the meatloaf, preheat the oven to 350 degrees.
6. Place the onion, garlic and fresh ginger in a food processor and puree.
7. Warm the butter over medium-high heat and saute the onion mixture until soft, about 5 minutes, stirring to avoid sticking.
8. Remove from the heat and cool.
9. In a large mixing bowl, combine the sauteed vegetables with the veal, sirloin, rice, egg, pistachio nuts and salt and pepper by hand, taking care to mush the meat as little as possible.
10. Place half this mixture in a nonstick loaf pan.
11. Top with an even layer of marinated carrots and then the rest of the meat.
12. Press to make a solid loaf and bake for 1 hour.
13. Allow to rest at room temperature for 20 minutes before slicing and serving with steamed rice or couscous.

carrots, chili oil, vinegar, curry, onion, garlic, ginger, butter, ground veal, ground sirloin, white rice, egg, nuts, kosher salt, ground black pepper

Taken from cooking.nytimes.com/recipes/7683 (may not work)