Meatloaf With Chutney Glaze
Posted in Beef and Veal Recipes Tell-a-FriendFor a homely and delicious dinner, you can't go past meatloaf. Meatloaf with chutney glaze adds a little extra by using evaporated milk for perfect moist texture.
Ingredients
Meatloaf
1 kg beef mince
120 g fresh white breadcrumbs
250 ml evaporated milk
1 small onion, finely chopped
60 ml tomato sauce
good dash of worcestershire sauce
30 g chopped fresh parsley
5 ml salt
5 ml freshly ground black pepper
Chutney Glaze
210 g fruit chutney
60 ml tomato sauce
45 g soft brown sugar
30 ml balsamic vinegar
Method
Preheat the oven to 180°C
Cut out two sheets of foil and two sheets of baking paper, making each sheet about 45 cm long
Lay each sheet of baking paper on a sheet of foil
Combine the meatloaf ingredients in a large bowl and mix well
Divide into two portions and place each on a sheet of baking paper
Shape each portion into a oval, then wrap the foil securely around each meatloaf
Carefully place the meatloaves on a baking tray and bake for 25 minutes
In a bowl, mix together the chutney glaze ingredients
Turn the oven up to 210°C
Remove the meatloaves from the oven and very carefully undo the foil, (the steam will be very hot)
Drain away the excess liquid, then spoon the chutney glaze over each meatloaf
Bake the meatloaves, uncovered, for a final 10-15 minutes
Remove from the oven and allow to cool slightly
Cut into thick slices and serve with any glaze left in the foil spooned over.
Cook's Tip
Instead of baking the meatloaf in paper and foil, you could cook it in a greased loaf-shaped cake tin and cover it with foil.
Category: Entrée
Cuisine: Global
Sub-Category: Beef
Total Views: 1724
Word Count: 602
Comment on Twitter