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Meatloaf with Cheesy Mashed Potato Topping

Meatloaf with mashed potatoes and cheese on top
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Credit: Whisk Media Group
Recipe by: Rosella
rosella.com.au
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18 Collected
Difficulty
Easy
Category
Cuisine
Prep:  25 minutes
Cook:  1 hour 15 minutes
Serves:  4-6
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.

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Meatloaf with Cheesy Mashed Potato Topping
Ingredients:
Meatloaf
Cheesy mash topping
Method:
Meatloaf
  1. 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
  2. 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
  3. 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
  1. 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
  2. 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
  3. 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.

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