Chutney Meatloaf Recipes

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SWEET AND TANGY MEATLOAF RECIPE



Sweet and Tangy Meatloaf Recipe image

Number Of Ingredients 11

1 pound ground beef
1 cup plain bread crumbs
1 egg
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/3 cup ketchup
1/4 cup brown sugar
1/4 cup apricot preserves
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup apricot preserves

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar and apricot preserves.
  • Place in a greased 9x5 inch loaf pan.
  • Cook for 40-50 minutes.
  • In a separate bowl combine ketchup, brown sugar and apricot preserves. Remove meatloaf from oven after it has cooked, spread on glaze and cook for an additional 20 minutes.

CHUTNEY MEATLOAF



Chutney Meatloaf image

A large moist loaf making great leftovers! Your taste buds will thank you! The roasted garlic and the sweet and hot chutney brings meatloaf to whole nother level! Oh do get an extra bottle of chutney for topping the meatloaf at serving. ;)

Provided by Rita1652

Categories     Meatloaf

Time 1h35m

Yield 14 serving(s)

Number Of Ingredients 13

1 red bell pepper, diced
1 red onion, diced
8 ounces hot mango chutney, large pieces chopped divided
8 cloves roasted garlic, minced
1 cup bread, crumbs
1 cup milk
2 teaspoons dried parsley
1 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons Worcestershire sauce
2 eggs, lightly beaten
2 lbs lean ground turkey
2 lbs ground beef

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.

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