In The Kitchen With Annette: Meatloaf with Mango Glaze

Welcome back to Annette’s Kitchen at All About Me B&B and what a dry smokey time we all have had over the last month or two. 

Spare a thought for all who may have lost their lives, homes and belongings to the fires that have not only targeted NSW but other parts of Australia too.  A  huge thank to all the firefighters who risks their lives every time they are called out to these fires.  And for the long hours and dedication they give to the community.  Please everyone, take care as the summer months near us.  

I thought I would do a recipe dear to my heart, remembering Christmas holidays and good eating as a grown up with my own children.!!!

Coming up to Christmas, my mum had always cooked up a couple of these meatloaves for the meals after Christmas when you have just had enough of the good ol’ ham, turkey/chicken and seafood.

This meatloaf has a gorgeous mango glaze over the top and to be honest, mum grabbed this recipe out of the famous ‘Family Circle’ book back in March 1998, just over 20 years ago and we have all enjoyed it since!!!

Ingredients

1 kg beef mince (diet or gourmet mince)
2 cups fresh breadcrumbs
1 cup evaporated milk
1 small Spanish onion, finely chopped
1 large green apple, grated
8cm piece fresh ginger, grated
rind and juice from 1 lime
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
3/4 cup mango chutney
1 tablespoon sweet chilli sauce
2 tablespoon dark brown sugar

Method

1. Preheat oven to moderate.
2. Cut out 2 sheets of aluminium foil paper (each approx. 45cm long) and top each piece with sheet of baking paper. Set aside
3. Place mince, breadcrumbs, milk, onion, apple, ginger, rind, juice, coriander, cumin, salt and pepper into a medium mixing bowl. Use hands to mix until totally combined
4. Divide mixture into 2 portions, place each onto foil lined with baking paper. Shape each into an oval, secure foil around oval and place onto an oven tray.
5. Bake for 25 minutes
6. Remove from the oven and carefully open the packages
7. Drain away any excess liquid and spoon the combined chutney and sweet chilli  sauce equally over each meatloaf. Sprinkle each with brown sugar.
8. Return meatloaves to moderately hot oven and cook uncovered for about 10 minutes

Well what do you think??  Yummy!!! Try serving it with a little extra sweet chilli sauce on the side.

Now you can eat this meatloaf warm or cold with a lovely green salad and a crusty bread roll – let us know on Facebook  or Instagram what you added as a side dish, you may think fried rice may be nice with it!!!