Instructions: Preheat the oven to 350 degrees. In a large bowl, combine the milk, bread crumbs, and egg; set aside while preparing the other ingredients.

In a small skillet, combine the onion and oil and cook, stirring, until golden, about 5 minutes. Stir in the garlic until blended. Add the curry and ginger; stir to blend. Remove from the heat.

Add the onion mixture to the bowl with the bread crumbs. Add the meats, carrots, 1 teaspoon of the mustard, anchovy paste (if using), salt, and pepper. Mix thoroughly with your hands until blended.

Transfer to a 9- by 5-inch loaf pan or a shallow 9-inch baking dish. Smooth the top with a spatula. Spread the remaining 1 tablespoon of mustard over the surface of the meat loaf.

Bake until the juices run clear when the meat loaf is pierced with a skewer. The loaf pan will take 1 hour 30 minutes; the baking dish, 45 to 50 minutes.

Let stand for at least 15 minutes to allow the meat loaf to reabsorb the juices before slicing and serving.

This recipe yields 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.