Meat loaf with fruit chutney glaze
Good old fashioned comfort food, this meat loaf with fruit chutney glaze is an simple, easy and delicious meal the whole family will enjoy.
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Prep Time
10 Minutes -
Cook Time
1 Hours -
Serves
4-6 People
Ingredients
- 750g mince beef
- 4 rashers of rind less bacon, finely chopped
- 2 eggs, lightly beaten
- 1 large onion, finely diced
- 2 tablespoons Worchester sauce
- 2 tablespoons fruit chutney
- ½ cup parsley, finely chopped
- sea salt and freshly ground black pepper
- spray olive oil
- 2 extra tablespoons fruit chutney for the topping
You'll Need
- Multix Bake
- Multix Alfoil
Method
- Preheat oven to 180oC.
- Spray a loaf tin or oven proof dish with olive oil and line the base length ways with a long sheet of Multix bake folded in three and hanging well clear of the ends of the tin. (This is to create handles to make it easy to lift the cooked loaf out for serving).
- In a large bowl add the beef mince, chopped bacon, beaten egg, onion, chopped parsley Worchester sauce, 2 tablespoons of chutney and generous amounts of salt and pepper. Mix thoroughly and transfer to the loaf tin.
- Use the back of a spoon to push the mixture down and smooth the top. Spread the remaining 2 tablespoons of chutney all over the top of the meatloaf.
- Cover with bake and foil and bake in the pre-heated oven for about 45 minutes remove the bake and foil and bake for another 15 minutes or until the juices run clear when tested with a knife and the top is caramelised and dark.
- Allow the loaf to cool slightly, loosen the sides with a knife and using the bake paper hanging over the end of the tin lift the loaf out on to a serving plate.
- Serve hot with creamy potato mash peas and gravy.
Note: you can add a cup of fresh breadcrumbs to the mixture to make this loaf even more economical.