Best Meatloaf with a Chutney Sauce is the best ever Meatloaf baked in a Chutney Sauce and the sauce then served over the meatloaf

We do not have meatloaf on a regular basis. However when we do, I always make this recipe for the best Meatloaf with a Chutney Sauce, which is outstanding.

The first couple of times I made this, I experimented with the texture of the Onion and the Celery.

I made it with very finely chopped Onion and Celery, but did not like it as much. Then slowly I chopped it a little coarser until I found the right texture, which also gives the tastiest bite.

If you like a denser meaty meatloaf, feel free to chop the veggies as fine as you like.

The Meatloaf shrinks quite a bit on baking, but it is more than enough for at least 8 servings with some to spare.

And leftovers are absolutely delicious on a sandwich the next day !

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More Comfort Food recipes you might like:

• Amish Country Casserole
• Tequila Lime Steak Enchiladas
• Mountain Meatballs
• Cheese Stuffed Meatloaf
• Salisbury Steak

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Best Ever Meatloaf with A Chutney Sauce

Best Meatloaf With A Chutney Sauce

Linda Nortje

Best Meatloaf with a Chutney Sauce is the best ever Meatloaf baked in a Chutney Sauce and then served together

5 from 5 votes

Print Recipe Pin Recipe

Course Dinner

Cuisine American

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Cook ModePrevent your screen from going dark

Servings 8 Servings

Calories 453.1 kcal

Ingredients

  

1x2x3x

MEATLOAF:

• 2 Onions chopped
• 2 Celery Stalks chopped
• 2 Eggs lightly beaten
• 900 g Lean Ground Beef 2 pounds
• 2 cups Breadcrumbs wholewheat
• 1 TB Parsley chopped
• 1 ½ t Salt
• ¼ t Black Pepper

CHUTNEY SAUCE:

• ½ cup Chutney
• ½ cup Thick Ketch-Up
• 2 TB Worcestershire Sauce
• 2 TB Vinegar
• 2 TB Soft Brown Sugar
• 1 t Instant Coffee Powder
• 1 t Cornflour use another teaspoonful if necessary (Cornstarch)

Instructions

 

• Pre-heat the oven to 180 deg C (350 deg F) – Line two small (23cm / 9″ each) loaf pans with aluminum foil and spray with cooking oil
• Combine all the ingredients for the Meatloaf in a mixing bowl – divide in two and press tightly into each prepared loaf pan
• SAUCE : Place the Chutney, Tomato Sauce, Worcestershire Sauce, Vinegar, Brown Sugar and Coffee Powder in a small saucepan – bring to the boil slowly – boil 1 minute – remove from heat and pour over the meatloaves. (keep the saucepan for use in step 5)
• Cover the loaf pans with aluminum foil and bake 1 hour – remove from the oven and let cool in the pans for a few minutes
• Carefully pour the sauce from each meatloaf into the saucepan first used to cook the sauce – bring to the boil again – mix a little Cornflour with a bit of Water and mix in with the sauce – cook until thickened. (1 – 2 minutes)

Nutrition Facts

Best Meatloaf With A Chutney Sauce

Amount per Serving

Calories

453.1

% Daily Value*

Fat

 

24.6

g

38

%

Saturated Fat

 

9.8

g

61

%

Polyunsaturated Fat

 

11.9

g

Carbohydrates

 

33.8

g

11

%

Fiber

 

1.3

g

5

%

Sugar

 

19.7

g

22

%

Protein

 

22.7

g

45

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Transfer the Meatloaves to a serving dish, pour over the Chutney Sauce and serve.

LINDA