Chutney Meatloaf Recipes

Steps:

• Preheat oven to 375 degrees.
• Saute the onions and peppers in a large pot in a touch of olive oil till translucent about 5 minutes.
• Remove from heat add the 6 ounces chutney, garlic, bread crumbs, milk, parsley, salt, pepper, Worcestershire sauce. Combine well then add the eggs, and meats.
• Place in a 2 quart casserole dish and mold the top smooth. Top with 2 ounces of chutney.
• Bake for 70-75 minutes or until center is no longer pink and instant read thermometer reads 160°F when inserted in center of loaf. Let stand, covered, 15 minutes before slicing letting the juices absorb back into the loaf.

Steps:

• Preheat the oven to 350. In a large mixing bowl, mix together the ground turkey, onion, garlic, salt, pepper, rosemary, bread crumbs, egg, and 1/4 of the spicy tomato chutney.
• Transfer the meatloaf mixture to a loaf pan sprayed with cooking spray and pat firmly into the loaf pan. *I use my butter wrappers to grease my pan and do not use cooking spray.
• Cover with remaining chutney. Bake for 60 minutes, or until 160 degrees F.

Steps:

• Heat oven to 350 degrees.
• Combine meat, oats, onion, catsup, egg, worcestershire sauce, garlic, salt, pepper, and Caribbean jerk seasoning in large bowl; mix lightly but thoroughly.
• Shape meatloaf mixture into 10x6-inch loaf on rack of broiler pan. Bake 30 minutes.
• Drain pineapple, reserving juice for another use. Combine pineapple, chutney, jalapeño pepper and mint; mix well.
• Remove meatloaf from oven; spoon 1/2 cup pineapple mixture over top of meatloaf. Continue baking 20 to 25 minutes, until meatloaf is to medium doneness (160 degrees for beef, 170 degrees for turkey), until not pink in center and juices show no pink color.
• Let stand 5 minutes before slicing. Serve with remaining pineapple mixture.

Steps:

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