Dum Kebab (Meatloaf) Recipe

Looking for an easy, no-frills recipe that is simply delicious? Try this Dum Kebab recipe, our version of Indian meatloaf. The beauty of this versatile recipe — mix all the ingredients and bake! Cut it into small pieces and serve with a toothpick for a no-fuss, make ahead appetizer. Cut it into larger pieces and use it as a stuffing in pita bread for a filling lunch. So many possibilities!

Serves 4-6
Prep Time: 10 mins
Bake Time: 1 hour plus 10 mins rest time

Ingredients:

Lean Ground Beef – 1 lb (1/2 kg)
Yogurt – 2/3 cup
Eggs – 2, beaten
Ginger/Garlic Paste – 1 Tbsp
Green Chilies – to taste, finely chopped
Garam Masala – 1 Tbsp
Meat Tenderizer – 1/4 tsp
Red Chili Powder – 1 tsp
Fried Onions – 1/2 cup
Salt – 1 tsp or to taste
Cilantro (Coriander) – 10 sprigs, finely chopped
Lime/Lemon Juice – for garnishing
Spray Cooking Oil – to coat pan

Method:

Preheat oven to 350 F (180 C).

1. In a bowl, add Beef, Yogurt and Eggs. Mix well with hands.
2. Add remaining ingredients except Lime/Lemon Juice and mix well.
3. Coat a pie dish or baking pan with spray cooking oil.
4. Add mixture to the pan and flatten it out (evenly).
5. Cover pan with aluminum foil and bake for 40 minutes.
6. Remove cover and bake additional 20 minutes.
7. Remove pan from oven and let it rest for 10 minutes before cutting to desired size pieces.

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0 thoughts on “Dum Kebab (Meatloaf) Recipe

  1. Hetal / Anuja

    WOW WOW!! TOO EASY …AND GREAT TASTE!!!!
    I also freezed some…after reheating it was better than fresh ( if it is possibvle)…moist and soft…A BIG THANK YOU!! so much easier than shaping each kebab etc etc….

    BTW…in Rajma section – please delete the comment # 62,63 it is about kidney selling and black magic by some nuts.

  2. Hello Hetal/Anuja,

    Thanks for this great recipe.
    Just wondering what brand of meat tenderizer is used in this video and where can we buy it from. Also i am assuming the fried onions you used are store bought. If so , please share on where you usually buy them. The fried onions i get at out Indian stores are usually oily and old stock.
    Thanks again.

  3. I am thankful to my sister for introducing me to your website. Tried the Chicken meatloaf for a party yesterday, was a hit. Thanks!

  4. Hi Hetal & Anuja,

    You both are gr8!!! we love your recipes. We are vegetarian and I would appreciate Veggie Kabab recipe for party this week end. Thank in advance πŸ™‚
    Take care, Swati

  5. Hi Hetal n Anuja,
    I
    Thank you so much for this recipe.. I’m more of a lurker having come across your website through a friend’s recommendation. Just wanted to share I’ve tried both beef and lamb but the hubby reckons its awesome with the lamb. I also experimented and added couple of tablespoon of tomato sauce to the mixture…was complimented by hubby and my parents πŸ™‚
    You two make not only healthy food but also make Indian food so easy to non Indians. Got few other mates who love Indian food to jump here for all their cooking needs. Thanks again for all your wonderful efforts.
    Cheers

  6. U mention lemon juice in the list of ingredients but no mention of it in the recipe. Not even as a garnish. The recipe i see has 7 steps. Am i missing something?

    1. Hi April,

      The lime or lemon juice is purely a garnish…to be squeezed over the top at the time of serving.

  7. Hi,

    Today is my husband’s birthday, so i was about to surprise him. I’m doing to do this recipe. Hope he will enjoy it. Thanks for the recipe.

    One more think, for the first time i baked cake for his birthday, that came out really well. Once again thanks for the carrot cake recipe. He enjoyed the cake. KEEP ROCKING!!!!

  8. Hi, Thank you for this recipe it is quick & easy.
    Can I use a masala packet instead of??? please let me know!! and if I use 1 kg of meat, cause the packet says to use 1 kg of sheek kabab masala.

    Thanks
    Kiran (male)

  9. Hi
    love your recipes!

    one question though. Do we need to wash the mince (and meat in general) before using when we buy it from a store here in the US? I have noticed when I watch cooking shows that the cook just opens the packet of meat and uses the contents just like that.

    1. Hi Veera,
      General rule is that you don’t need to because of the strict sanitary laws here (they claim it’s as clean as it’s going to get) plus you have a higher risk of spreading germs and bacteria by washing it in the sink (due to the water splashing etc). The other point is that we tend to (mostly) cook the meats a lot more than vegetables so it is more important wash your veges than the meat. Having said that we suggest you do what you find comfortable πŸ™‚

      1. thnx very much for the quick response. This has really put my mind at ease!!

        Love your recipes; esp. how easy you make them. Also appreciate how much effort you seem to put in.

        Keep rockin’ guys!!

  10. Hi Anuja and Hetal,
    I started using your website about 6 months ago and since then i have not checked any other website…you guys are simply the best. These kebabs were delicious and all my guests loved it too. Just wanted to thank you for sharing your yummy recipes. I feel confident about cooking now. It would be great if you could show us how to make golguppas and the pani sometime. Thanks for your invaluable contribution in making our mealtimes little easier and super delicious.
    Thank you!

  11. Hi Hetal & Anuja,

    If I want to use minced lamb instead of beef, how would the cooking time and ingredient amounts change? Also, would I still need to use a meat tenderizer? I’m planning to make this for a party this weekend, so I’d really appreciate a reply before that!

    Thanks,
    Hina.

    PS: I have tried numerous recipes from your website and have gotten very good responses from anyone who’s had them. You two are my new best friends! πŸ™‚ Cooking is now exciting! Thanks a million! πŸ™‚

    1. Hi Hina,,

      We have never made it with Lamb but everything should be the same, I would none the less keep a very close eye on it.
      Enjoy your party!

  12. Can I use this recipe to make mini meatloafs in the mini cupcakes pan. If so do I still need to cover the mini cupcakes pan with foil when I bake.

    1. Eggs are very important to this recipe, they are used for 2 things, binding and moisture. You can try some egg substitutes like flax seed powder:
      for 1 egg – take 1 tbsp of flaxseed powder and add 3 tbsp of warm water. Mix well and allow it to stand for 5 minutes. It will get the same texture as eggs.
      Add it in the recipe excatly like you would eggs.

      We have never used it in this recipe but have for a lot of others and it works out great! You will not miss the egg at all.
      Hope that helps!

        1. Im assuming you are allergic to chicken eggs and not all eggs. If that is true many supermarkets and Asian groceries sell quail eggs and duck eggs. Talk to your doctor first. But i know for a fact some people that have chicken egg allergy can eat duck eggs with no problem. I mean some, ask your doctor to do a spot test before trying other types of eggs.

  13. I tried this recipe and all my friends enjoyed having it.
    Thanks a whole bunch for the live demo. It helped/helps a lot.

  14. Hi Hetal and Anuja

    Thanks for a wonderful recipe. Its simply superb.
    Could not stop eating. Its just too yummmmmmmmy ….

    Waiting for some more recipes (kebab types) that does not require frying in oil.

    Bindu

    1. Thanks for missing us:)

      We were on vacation and had some technical upgrading going on at the same time. We are now back in full swing…recharged and re-energized.

  15. Hetal and Anuja, thanks a bunch for another wonderul recipe! I tried it out, and as usual it turned out great!:)

  16. Hi,

    Can you please tell me how to preserve the Kebabs?
    Also, approximately how many days should it stay?

    Thank you for sharing this great recipe!

    1. You can freeze them and reheat them in the oven (thanks to the liquid) and they still remain moist or you can reheat them in the microwave.

      1. Sorry, forgot to answer the 2nd half of the question…
        Freezer upto 3 months (make sure you freeze in an air-tight container)
        Fridge 5-7 days max.

  17. Hi Hetal and Anuja,
    i tried this recipe with a little change ,adding everything to the foodproc.2bread slices,with boneless chicken(250gm) plus the other ingredients given.,,i kept the same time u gave for chicken and it came out perfect ,next time i am thinking to try spreading cheese over it after opening the foil.thank u both for a healthy and mess free recipe.

  18. I’ve the same question as Seena. Can this be made with ground chicken instead of beef? Will we need the meat tenderizer in that case?

      1. You can substitute the beef for ground/minced turkey or chicken.
        Both the Turkey and Chicken meat tend to cook a lot faster than beef. We suggest you omit the tenderizer, reduce the yogurt to about 1/2 cup and reduce the cooking times as well to about 30 min covered and 15 uncovered (remember that the color will be different from what the beef looks like).
        Like always, we say that everyone’s ovens are different and keep an eye on it.

  19. Hi Hetal and Anuja,
    Verrrrrrry nice recipe. Looks lovely. Dint knew kebab could be made so easily.
    Thank you very much.

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