This recipe takes the meatloaf to the next milennium. We are so used to our regular meatloaf that when I came across this recipe, I thought that I had to try it since all the ingredients are already in the pantry. The spices on the inside of the meatloaf and the chutney on the outside forms a perfect union of flavors. Do give it a try...
2 lbs extra lean ground beef
pinch of salt
1/4 tsp pepper
1 egg
1/2 cup breadcrumb
2 tsp garam masala
2 tbsp Tandoori curry paste/powder
2 tbsp Plum Sauce
2 tbsp Peach Jam ( I used Apricot preserves)
1/4 tsp curry powder
Preheat oven to 350 F.
Combine all the ingredients for the meatloaf. Do not overmix. Form meat into a long loaf shape.
Combine plum sauce, apricot sauce and curry powder in a bowl. Spread on top of the meatloaf.
Put loaf in hot oven. Set timer to 50 minutes.
When timer rings, check for doneness. Meatloaf is ready when the thermometer reaches 180F.
Serve this with some steamed brocolli or corn and roasted baby potatoes.
Ingredients
2 lbs extra lean ground beef
pinch of salt
1/4 tsp pepper
1 egg
1/2 cup breadcrumb
2 tsp garam masala
2 tbsp Tandoori curry paste/powder
Plum Peach Chutney Glaze
2 tbsp Plum Sauce
2 tbsp Peach Jam ( I used Apricot preserves)
1/4 tsp curry powder
Method
Preheat oven to 350 F.
Combine all the ingredients for the meatloaf. Do not overmix. Form meat into a long loaf shape.
Combine plum sauce, apricot sauce and curry powder in a bowl. Spread on top of the meatloaf.
Put loaf in hot oven. Set timer to 50 minutes.
When timer rings, check for doneness. Meatloaf is ready when the thermometer reaches 180F.
Serve this with some steamed brocolli or corn and roasted baby potatoes.
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