Meatloaf With Chutney Glaze

Posted in Beef and Veal Recipes Tell-a-Friend
Meatloaf With Chutney Glaze 

For 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.

Prep Time:
Cook Time:
Total Time:
Serves: 6


  • 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

  1. Preheat the oven to 180°C

  2. Cut out two sheets of foil and two sheets of baking paper, making each sheet about 45 cm long

  3. Lay each sheet of baking paper on a sheet of foil

  4. Combine the meatloaf ingredients in a large bowl and mix well

  5. Divide into two portions and place each on a sheet of baking paper

  6. Shape each portion into a oval, then wrap the foil securely around each meatloaf

  7. Carefully place the meatloaves on a baking tray and bake for 25 minutes

  8. In a bowl, mix together the chutney glaze ingredients

  9. Turn the oven up to 210°C

  10. Remove the meatloaves from the oven and very carefully undo the foil, (the steam will be very hot)

  11. Drain away the excess liquid, then spoon the chutney glaze over each meatloaf

  12. Bake the meatloaves, uncovered, for a final 10-15 minutes

  13. Remove from the oven and allow to cool slightly

  14. 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: 1659

Word Count: 602

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