Meatloaf With Chili Chutney

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 ounces butter
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 3 celery ribs, chopped
• 2 garlic cloves, finely chopped
• 1 pinch chili powder
• 1 tablespoon thyme leaves
• 2 1/4 lbs ground beef
• 1 egg
• 3 1/2 ounces breadcrumbs
• salt & freshly ground black pepper
• 7/8 cup red wine vinegar
• 6 ounces brown sugar
• 8 tomatoes, cut into chunks
• 2 red chilies, deseeded and chopped
• 1/2 lime, juice of
• 6 basil leaves, shredded

Recipe

• 1 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.
• 2 place the ground beef in a large bowl; stir in the vegetables, egg and breadcrumbs and season with salt and pepper.
• 3 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.
• 4 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.
• 5 broil the sliced meatloaf and serve with mashed potato and green beans that have been tossed in dijon mustard, olive oil and lemon juice.
• 6 to make the chili chutney, boil the sugar and vinegar together until the mixture has formed a syrup.
• 7 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.