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1
Heat oil and butter in a pan.
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2
Add all the chopped vegetables, the garlic and chili powder and cook for 5 minutes, until softened.
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3
Remove from the heat and add the thyme.
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4
Place the ground beef in a large bowl; stir in the vegetables, egg white and breadcrumbs and season with salt and pepper.
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5
Set the oven to 350F 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.
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6
Place in a roasting pan filled with water and cook for 50 minutes.
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7
Remove from oven, and then place a wooden board over the top of the meatloaf to weigh it down and leave to cool.
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8
Once cooled, flip the meatloaf out onto a plate and slice.
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9
broil the sliced meatloaf and serve with mashed potato and green beans that have been tossed in Dijon mustard, olive oil and lemon juice.
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10
To make the chili chutney, boil the sugar and vinegar together until the mixture has formed a syrup.
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11
Add the tomatoes, and simmer on a low heat for 40 minutes.
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12
Add the chilies and cook for a further 10 minutes.
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13
Remove from the heat and leave to cool.
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14
Stir in the lime juice and the shredded basil.
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15
Serve with the meatloaf.
