Meatloaf With Chili Chutney Recipes

Steps:

• In a large bowl, beat egg with a fork.
• Add bread crumbs, salt and pepper.
• Gently mix in ground beef.
• Set aside.
• In a large frying pan, heat oil on medium-high heat.
• Add onion; cook for 5 minutes or until softened.
• Add sweet pepper and chili powder.
• Cook for another 4 minutes.
• Let cool slightly and then add to beef mixture.
• Add kidney beans and salsa.
• Pack into an 8 by 4 inch loaf pan.
• Bake in preheated 350F (180C) degree oven for 60-75 minutes.
• Drain off fat.
• Sprinkle cheddar cheese on top of meatloaf and return to oven for 5-7 minutes or until cheese is bubbly.

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:

• In a medium sized saucepan, combine beans, tomatoes, and chili seasoning.
• Heat and stir until seasonings are well blended.
• Add meatloaf and stir until meat is heated, about 15 minutes.
• Divide into two serving bowls, and if desired top with equal amount of cheese.

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.