1/2 c. fine, dry bread crumbs
1 lg. egg, lightly beaten
1 tbsp. olive oil
1 c. finely chopped onions (2 sm.)
1 clove garlic, minced
1 tbsp. good-quality curry powder
1 tsp. ground cumin
1 c. shredded carrots
1 tbsp. peeled, grated fresh gingerroot
1 lb. lean ground lamb
1/2 lb. lean ground pork
1/2 lb. lean ground beef
1 tsp. salt
1/4 tsp. freshly ground black pepper

Preheat oven to 350 degrees F. In a large bowl, combine 1 cup cold water, bread crumbs and egg; set aside.

Heat oil in a large skillet over medium heat. Add onions and saute until soft and golden, about 10 minutes. Add garlic and saute 1 minute. Stir in curry and cumin and saute, stirring for 1 minute. Add carrots and ginger and stir just to blend. Remove from heat and let cool.

Add the carrot mixture to the bread crumb mixture and stir well. Add meats, salt and pepper, and with your hands, carefully blend the mixture until it is thoroughly mixed.

Spoon into a 9x5 inch loaf pan and smooth the top with a spatula. Bake 1 hour and 30 minutes, or until the juices run clear when the meat loaf is pierced with a skewer. Drain off some of the juices about halfway through the cooking, and drain completely after baking. Let stand 15 minutes before lifting the meat loaf from the pan and setting it on a serving platter. Carefully cut it into thick slices. Serves 8.