| 1 | This curry-flavored meatloaf recipe made the rounds years ago, when kaffir lime leaves were unknown here. |
| 2 | Most people used bay leaves instead, or even lemon oro range leaves from a backyard tree. |
| 3 | However, it takes the kaffir leaves to add the proper touch of delicate, lemony perfume. |
| 4 | Soak bread in bowl with milk to cover until soft, then squeeze dry. |
| 5 | Saute onions and apple in skillet with butter until tender and not browned. |
| 6 | Add bread, lamb, curry powder, sugar, vinegar, salt, pepper and raisins. |
| 7 | Add one beaten egg and almonds and mix thoroughly. |
| 8 | Pack mixture lightly into 9x5" baking dish. |
| 9 | Arrange lime leaves on top. |
| 10 | Bake at 350°F. |
| 11 | 1 hour. |
| 12 | Beat remaining egg with milk. |
| 13 | Stir in turmeric. |
| 14 | Pour over meatloaf and bake 15 minutes longer. |
| 15 | Serve with rice and chutney. |
| 16 | Each serving, without rice or chutney, contains about 269 calories; 289 milligrams sodium; 122 milligrams cholesterol; 11 grams fat; 26 grams carbohydrates; 18 grams protein; 0.49 grams fiber |
