Best Meatloaf with a Chutney Sauce is the best ever Meatloaf baked in a Chutney Sauce and the sauce then served over the meatloaf
We do not have meatloaf on a regular basis. However when we do, I always make this recipe for the best Meatloaf with a Chutney Sauce, which is outstanding.
The first couple of times I made this, I experimented with the texture of the Onion and the Celery.
I made it with very finely chopped Onion and Celery, but did not like it as much. Then slowly I chopped it a little coarser until I found the right texture, which also gives the tastiest bite.
If you like a denser meaty meatloaf, feel free to chop the veggies as fine as you like.
The Meatloaf shrinks quite a bit on baking, but it is more than enough for at least 8 servings with some to spare.
And leftovers are absolutely delicious on a sandwich the next day !
More Comfort Food recipes you might like:
- Amish Country Casserole
- Tequila Lime Steak Enchiladas
- Mountain Meatballs
- Cheese Stuffed Meatloaf
- Salisbury Steak
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Best Ever Meatloaf with A Chutney Sauce
Best Meatloaf With A Chutney Sauce
Ingredients
MEATLOAF:
- 2 Onions chopped
- 2 Celery Stalks chopped
- 2 Eggs lightly beaten
- 900 g Lean Ground Beef 2 pounds
- 2 cups Breadcrumbs wholewheat
- 1 TB Parsley chopped
- 1 ½ t Salt
- ¼ t Black Pepper
CHUTNEY SAUCE:
- ½ cup Chutney
- ½ cup Thick Ketch-Up
- 2 TB Worcestershire Sauce
- 2 TB Vinegar
- 2 TB Soft Brown Sugar
- 1 t Instant Coffee Powder
- 1 t Cornflour use another teaspoonful if necessary (Cornstarch)
Instructions
- Pre-heat the oven to 180 deg C (350 deg F) – Line two small (23cm / 9″ each) loaf pans with aluminum foil and spray with cooking oil
- Combine all the ingredients for the Meatloaf in a mixing bowl – divide in two and press tightly into each prepared loaf pan
- SAUCE : Place the Chutney, Tomato Sauce, Worcestershire Sauce, Vinegar, Brown Sugar and Coffee Powder in a small saucepan – bring to the boil slowly – boil 1 minute – remove from heat and pour over the meatloaves. (keep the saucepan for use in step 5)
- Cover the loaf pans with aluminum foil and bake 1 hour – remove from the oven and let cool in the pans for a few minutes
- Carefully pour the sauce from each meatloaf into the saucepan first used to cook the sauce – bring to the boil again – mix a little Cornflour with a bit of Water and mix in with the sauce – cook until thickened. (1 – 2 minutes)
Transfer the Meatloaves to a serving dish, pour over the Chutney Sauce and serve.
Michelle Meche
Sunday 27th of July 2014
I am absolutely intrigued by the coffee powder in the sauce! We don't have meatloaf often, but I do like trying different sauces/toppings when we do have it. Thanks for the recipe, Linda!
kristi dominguez
Thursday 24th of July 2014
Yummers! This looks delish, Linda! Thank you bunches for linking up and partying with us!
Organized Chaos
Wednesday 23rd of July 2014
we absolutely love meatloaf! I can't wait to try this!
Catherine Holt
Tuesday 22nd of July 2014
Ive never made meatload before, but that chutney sauce looks amazing!
Thanks for sharing at Marvelous Monday on Smart Party Planning :-)
Michele
Tuesday 22nd of July 2014
I LOVE meatloaf! This sounds delish. Never tried it with chutney. Thanks for sharing! ;-D