Best Meatloaf with a Chutney Sauce is a moist, flavorful meatloaf baked in a tangy-sweet chutney sauce and served with the sauce spooned over each slice.
I don’t make meatloaf often, but this is my go-to recipe whenever I do. The chutney sauce gives the meatloaf a wonderful balance of sweet, tangy, and savory notes that everyone enjoys.
The first few times I prepared this dish I adjusted the size of the onion and celery pieces until the texture felt right. Finely minced vegetables make a denser, meatier loaf; slightly larger pieces give a more satisfying bite. Choose the chop size that suits your preference.
The meatloaf will shrink somewhat during baking but still yields about eight servings, with leftovers perfect for sandwiches the next day.
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
Ingredients
MEATLOAF:
- 2 Onions, chopped
- 2 Celery stalks, chopped
- 2 Eggs, lightly beaten
- 900 g (2 lb) lean ground beef
- 2 cups wholewheat breadcrumbs
- 1 TB chopped parsley
- 1 ½ t salt
- ¼ t black pepper
CHUTNEY SAUCE:
- ½ cup chutney
- ½ cup thick ketchup
- 2 TB Worcestershire sauce
- 2 TB vinegar
- 2 TB soft brown sugar
- 1 t instant coffee powder
- 1 t cornflour (plus an extra teaspoon if needed)
Instructions
- Preheat the oven to 180°C (350°F). Line two 23 cm (9″) loaf pans with aluminum foil and spray with cooking oil.
- Combine all meatloaf ingredients in a large bowl. Divide the mixture in two and press tightly into the prepared loaf pans.
- SAUCE: In a small saucepan, combine chutney, ketchup, Worcestershire sauce, vinegar, brown sugar, and coffee powder. Bring gently to a boil, then simmer for 1 minute. Remove from heat and pour the sauce over the meatloaves. Reserve the saucepan for later.
- Cover the pans with foil and bake for 1 hour. Remove from the oven and let the loaves rest in the pans for a few minutes.
- Carefully pour the sauce collected in each pan back into the reserved saucepan and bring to a boil. Mix a little cornflour with cold water to make a smooth slurry, then whisk it into the boiling sauce. Cook 1–2 minutes until the sauce thickens.
Transfer the meatloaves to a serving platter, spoon the thickened chutney sauce over the top, slice, and serve.