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Meatloaf

We've got a surprise twist for this American classic - take your meatloaf to the next level with a double chutney hit, both added into the mix and served on the side for a sweet & tangy flavour.

Difficulty Medium
Time 2.5 hours
Serves 6
  • 550g minced beef

    175g minced pork or bacon

    15 slices of streaky bacon

    1 egg

    1 onion

    1 clove of garlic

    1 tablespoon chopped Sage

    1 tbsp English mustard

    250g Baxters Tomato Chutney

    150g fresh breadcrumbs

    ½ tsp paprika

    Salt & pepper

Classic Tomato Chutney
Classic Tomato
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Heat the oven to 180°C.

Place the minced meats into a large bowl and mix well.

Add the rest of the ingredients except from the egg and mix well.

Add the beaten egg gradually to get the mix to the correct consistency, then season well.

Line a 2lb loaf tin with oven-proof cling film or baking paper, then line with the streaky bacon. Overlap the bacon slightly but not too much.

Leave enough bacon over the edges to fold back over the mix once it has been filled with meat.

Pack the meat mixture into the lined tin and pat until level then fold over the bacon to cover, this will stop the meatloaf from drying out.

Cover the tin with a layer of aluminium foil.

Bake in the oven for 1 ½ -1 ¾ hrs until the meatloaf is cooked through.

Remove the foil for the last 15 minutes and then finally serve upside down on a platter.

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