This meatloaf is glazed with fruit chutney for that classic sweet-savoury flavour, then it's topped with cheesy mashed potatoes which is a match made in heaven.
Meatloaf
Ingredients
1 large onion, finely chopped
3 cloves garlic, crushed
1 cup (100g) grated carrot
1 ¼ cups (65g) panko breadcrumbs
1 x 525g jar Rosella Fruit Chutney
3 eggs
1kg beef mince
Salt and pepper to taste
Method
Preheat oven to 200°C/180°C (fan-forced). Grease an 11 x 20 x 9cm (base measurement) loaf pan and line long sides with baking paper, extending paper 5cm above edges of the pan for easy removal
Combine onion, garlic, carrot and panko breadcrumbs in a large mixing bowl. Spoon in ½ cup fruit chutney, eggs and mince. Season with salt and pepper. Use clean hands to mix until all the ingredients are well combined
Press into prepared pan, smoothing the top to remove any cracks or creases. Brush top with 1 tbsp of fruit chutney. Bake 45 minutes
Cheesy mash topping
Ingredients
800g potatoes, peeled and diced
⅓ cup (80ml) milk
60g butter, melted
⅔ cup (50g) grated parmesan
Steamed broccolini and extra chutney, to serve
Method
Meanwhile, boil potatoes in salted water until tender. Drain and return to warm pan. Mash until smooth and stir in milk, half the butter and half the parmesan. Season with salt
Remove meatloaf from oven. Spoon over mash, fluffing up the surface with a fork. Scatter over remaining parmesan and drizzle with melted butter. Return to oven and cook for a further 30 minutes or until the top is golden
Stand in pan for 10 minutes before removing and cutting into thick slices. Serve with extra chutney and steamed broccolini
Tips & Hints
Standing meatloaf for 10 minutes allows it to set and makes it easier to slice.
Omit mash and simply glaze meatloaf with extra fruit chutney if preferred.
Substitute panko breadcrumbs with any dried breadcrumbs.
Cover and refrigerate cooked and cooled meatloaf for up to 3 days. Reheat in microwave or in a low oven.
