Meatloaf With Chili Chutney Recipe

Name: Meatloaf With Chili Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 14 lbs ground beef; 1 egg white; 3 12 ounces breadcrumbs; salt & freshly ground black pepper; ⅞ cup red wine vinegar; 6 ounces brown sugar; 8 tomatoes, cut into chunks; 2 red chilies, deseeded and chopped; 12 lime, juice of; 6 basil leaves, shredded

Servings: persons

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 14 lbs ground beef
1 egg white
3 12 ounces breadcrumbs
salt & freshly ground black pepper
⅞ cup red wine vinegar
6 ounces brown sugar
8 tomatoes, cut into chunks
2 red chilies, deseeded and chopped
12 lime, juice of
6 basil leaves, shredded

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

1034

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 ounces butter, 1 onion, finely chopped, 1 carrot, finely chopped, and more.

Yes, Meatloaf With Chili Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatloaf With Chili Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions