My meatloaf Recipe

Name: My meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 grams mince what ever kind you like.I used beef; 4 slice white toast bread; 1/4 cup milk; 1/4 cup yoghut; 1 tsp black pepper; 1 tsp salt fine grains; 1 carrot grated; 1 cup cheese grated; 1/4 tsp cumin; 1/4 tsp tumeric; 1/4 tsp paprika; 1 tsp tomatoe paste; 4 basil leaves finely chopped; 2 tbsp tomatoe chutney; 1 egg; 4 hard boiled eggs; 3 small tomatoes quartered; 1 tsp dried thyme or a few small stalks fresh remove the leaves from stem

Servings: persons

350 grams mince what ever kind you like.I used beef
4 slice white toast bread
1/4 cup milk
1/4 cup yoghut
1 tsp black pepper
1 tsp salt fine grains
1 carrot grated
1 cup cheese grated
1/4 tsp cumin
1/4 tsp tumeric
1/4 tsp paprika
1 tsp tomatoe paste
4 basil leaves finely chopped
2 tbsp tomatoe chutney
1 egg
4 hard boiled eggs
3 small tomatoes quartered
1 tsp dried thyme or a few small stalks fresh remove the leaves from stem

1
Heat oven 180C/350F Bake for 1 hour
2
Put milk yoghurt and bread into a dish to soak.
3
Eggs hard boiled 10mins and peel.Keep egg whole
4
While eggs are boiling cut tomatoes and put aside.And chop basil leaves you can use a teaspoon of dried.Grate the carrot.Grate the cheese
5
Mix meat with the uncooked egg add other ingredients.U still have the egg and tomatoe aside and half the cheese.
6
Fill a silicon loaf tin along the bottom and up the sides leaving a hollow in the middle.Add the whole eggs and quartered tomatoes.Cover with the rest of the meat mixture.Put in oven to bake.After an hour put tomatoe chutney and the second half cup of cheese on loaf.Bake another 10 mins or so to get the top golden
7
When you put mixture in tin press it down firm.If you dont have a silicon tin make sure you grease tin foil in a metal loaf tin.

566

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 350 grams mince what ever kind you like.I used beef, 4 slice white toast bread, 1/4 cup milk, 1/4 cup yoghut, and more.

Yes, My meatloaf falls under the Meat & Poultry 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!

My meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions