Chutney and mustard meatloaf

Cooking Meat Chutney and mustard meatloaf

This unusual fusion of chutney and mustard are perfect in this meatloaf.

Lables: Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to moderate 180C. Grease and line a 10 x 20cm loaf pan.
  2. Heat oil in a frying pan on medium. Sauté onion for 4-5 minutes, until tender. Allow to cool.
  3. Place mince, breadcrumbs, eggs, bacon, parsley, chutney, mustard and onion in a large bowl and season to taste. Mix until well combined. Spoon into prepared pan.
  4. Bake for 1 hour or until golden brown and cooked through. Rest for 5 minutes. Drain off any drippings, then remove meatloaf from pan. Serve sliced with salad and chutney.

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1 tbsp olive oil
1 onion, finely chopped
500g pork and veal mince
1/2 cup dried breadcrumbs
2 eggs
2 rashers rindless bacon, finely chopped
1/4 cup parsley, finely chopped
2 tbsp tomato chutney
1 tbsp wholegrain mustard
Salad and extra tomato chutney, to serve

Adv

Autors
Preparation time
15
Cooking time
1:05
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
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