Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Meatloaf
Cheesy mash topping
Method
Meatloaf
- 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
- 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.
Meatloaf
- 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
- 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.
Ingredient spotlight
Featured ingredients in this recipe
Where to buy
Shop ingredients online
Community Experience
Feedback and Reviews
Real feedback from real users. Here’s what they have to say.
Leave a review
Leave a review →
Filter by
Sort by
Angela Michelle Sieczkowski
The best meatloaf I've ever made ❤️ - Wow, this was the most moist & tasty meatloaf i have ever had, this will be a regular in our household !
+ 91 star only ratings in addition to the reviews above
Follow Rosella for more recipes
Get alerts for new recipes, articles and special promotions.
