Ingredients:
Meatloaf
1 kg beef mince
1 large onion, finely chopped
3 cloves garlic, crushed
1 cup (100 g) grated carrot
1 ¼ cups (65 g) breadcrumbs
1 x 525 g jar Fruit Chutney
3 eggs
Salt and pepper to taste
Cheesy Mash Topping
800 g of peeled and diced potatoes
⅓ cup (80 ml) milk
60 g melted butter
2/3 cup (50 g) grated parmesan
Favourite Veges and extra chutney to serve
Method:
Meatloaf
Preheat oven to 180°C fan bake. Grease and line a loaf tin, extending paper 5 cm above edges of the pan for easy removal
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
Press into prepared tin, smoothing the top to remove any cracks or creases. Brush top with 1 Tbsp of fruit chutney. Bake 45 min.
Cheesy Mash Potato
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
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 mins or until the top is golden
Stand in tin for 10 mins before removing and cutting into thick slices. Serve with extra chutney and vegetables.