Meatloaf With Chili Chutney |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This mouth-watering meatloaf and chutney combo makes a simple but satisfying supper dish any day of the week. Ingredients:
1 tablespoon olive oil |
2 ounces butter |
1 onion, finely chopped |
1 carrot, finely chopped |
3 celery ribs, chopped |
2 garlic cloves, finely chopped |
1 pinch chili powder |
1 tablespoon thyme leaves |
2 1/4 lbs ground beef |
1 egg white |
3 1/2 ounces breadcrumbs |
salt & freshly ground black pepper |
7/8 cup red wine vinegar |
6 ounces brown sugar |
8 tomatoes, cut into chunks |
2 red chilies, deseeded and chopped |
1/2 lime, juice of |
6 basil leaves, shredded |
Directions:
1. Heat oil and butter in a pan. Add all the chopped vegetables, the garlic and chili powder and cook for 5 minutes, until softened. Remove from the heat and add the thyme.
2. Place the ground beef in a large bowl; stir in the vegetables, egg white and breadcrumbs and season with salt and pepper.
3. Set the oven to 350°F Lightly butter a loaf tin or terrine mould with a 2lb capacity and place the ground beef mixture into it, making sure the surface is level. Place in a roasting pan filled with water and cook for 50 minutes.
4. Remove from oven, and then place a wooden board over the top of the meatloaf to weigh it down and leave to cool. Once cooled, flip the meatloaf out onto a plate and slice.
5. broil the sliced meatloaf and serve with mashed potato and green beans that have been tossed in Dijon mustard, olive oil and lemon juice.
6. To make the chili chutney, boil the sugar and vinegar together until the mixture has formed a syrup.
7. Add the tomatoes, and simmer on a low heat for 40 minutes. Add the chilies and cook for a further 10 minutes. Remove from the heat and leave to cool. Stir in the lime juice and the shredded basil. Serve with the meatloaf.
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