Meatloaf With Chili Chutney Food

MEAT LOAF WITH CHILI SAUCE

Steps:

• Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine the first 10 ingredients. Add beef; mix lightly but thoroughly. Shape into a 9-in. round loaf. Place loaf in center of strips in slow cooker., Cook, covered, on low 3-4 hours or until a thermometer reads at least 160°. If desired, spoon additional chili sauce over meat loaf; let stand 10 minutes. Using foil strips as handles, remove meat loaf to a platter., Freeze option: Cover and freeze leftover meat loaf slices in a greased 2-qt. shallow baking dish. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat meat slices, covered, until a thermometer inserted in center reads 165°. ,

RED CHILE-GLAZED MEATLOAF

Steps:

• For the red chile glaze: Put the chiles in a bowl, cover with 2 cups boiling water and let sit for 30 minutes.
• Transfer the chiles to a blender, add 1/2 cup of the soaking liquid (save the rest) and blend until smooth. Add the honey, vinegar and some salt and pepper and transfer to a bowl. If the glaze is too thick to spread on the meatloaf, add a bit more of the soaking liquid.
• For the meatloaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
• Heat the oil in a large saucepan over high heat. Add the poblanos and onions and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the cumin and cook 1 minute longer. Remove from the heat and let cool slightly,
• Whisk the eggs with a splash of water in a large bowl. Sprinkle with salt and pepper and add in the ground chuck and ground pork, the cooled onion mixture and the chips and cilantro; mix until just combined.
• Transfer the meat to the prepared baking sheet and form into an oval loaf about 6 by 12 inches. Bake for 45 minutes, then begin to brush with a good amount of the red chile glaze. Bake, glazing occasionally, until the meatloaf reaches an internal temperature of 160 degrees F, about 15 minutes longer.

CHILI MEATLOAF

Steps:

• In a large bowl, beat egg with a fork.
• Add bread crumbs, salt and pepper.
• Gently mix in ground beef.
• Set aside.
• In a large frying pan, heat oil on medium-high heat.
• Add onion; cook for 5 minutes or until softened.
• Add sweet pepper and chili powder.
• Cook for another 4 minutes.
• Let cool slightly and then add to beef mixture.
• Add kidney beans and salsa.
• Pack into an 8 by 4 inch loaf pan.
• Bake in preheated 350F (180C) degree oven for 60-75 minutes.
• Drain off fat.
• Sprinkle cheddar cheese on top of meatloaf and return to oven for 5-7 minutes or until cheese is bubbly.

CHILI SAUCE MEAT LOAF

Steps:

• In a large bowl, combine 1/3 cup chili sauce, egg white, Worcestershire sauce, oats, onion, garlic, thyme, salt and pepper. Crumble beef over mixture and mix well. , Shape into a 9x4-in. loaf; place in an 11x7-in. baking dish coated with cooking spray. , Bake, uncovered, at 350° for 50 minutes. Brush with remaining chili sauce. Bake 5-10 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing.

MEATLOAF WITH CHILI CHUTNEY

Steps:

• Heat oil and butter in a pan. Add all the chopped vegetables, the garlic and chili powder and cook for 5 minutes, until softened. Remove from the heat and add the thyme.
• Place the ground beef in a large bowl; stir in the vegetables, egg white and breadcrumbs and season with salt and pepper.
• Set the oven to 350°F Lightly butter a loaf tin or terrine mould with a 2lb capacity and place the ground beef mixture into it, making sure the surface is level. Place in a roasting pan filled with water and cook for 50 minutes.
• Remove from oven, and then place a wooden board over the top of the meatloaf to weigh it down and leave to cool. Once cooled, flip the meatloaf out onto a plate and slice.
• broil the sliced meatloaf and serve with mashed potato and green beans that have been tossed in Dijon mustard, olive oil and lemon juice.
• To make the chili chutney, boil the sugar and vinegar together until the mixture has formed a syrup.
• Add the tomatoes, and simmer on a low heat for 40 minutes. Add the chilies and cook for a further 10 minutes. Remove from the heat and leave to cool. Stir in the lime juice and the shredded basil. Serve with the meatloaf.

CHILI-GLAZED MEAT LOAF

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine all ingredients except the beef and mix well. Add beef and combine well.
• Turn mixture into a 9 x 5-inch loaf pan and pat down to form a nice loaf shape.
• Bake 40 minutes. Brush glaze ingredients over meatloaf and bake another 20-25 minutes or until cooked through to 165 degrees.
• Let rest 10 minutes before slicing.
• Combine glaze ingredients in a small bowl.

LEFTOVER MEATLOAF CHILI

Steps:

• In a medium sized saucepan, combine beans, tomatoes, and chili seasoning.
• Heat and stir until seasonings are well blended.
• Add meatloaf and stir until meat is heated, about 15 minutes.
• Divide into two serving bowls, and if desired top with equal amount of cheese.

CHUTNEY MEATLOAF

Steps:

• Preheat oven to 375 degrees.
• Saute the onions and peppers in a large pot in a touch of olive oil till translucent about 5 minutes.
• Remove from heat add the 6 ounces chutney, garlic, bread crumbs, milk, parsley, salt, pepper, Worcestershire sauce. Combine well then add the eggs, and meats.
• Place in a 2 quart casserole dish and mold the top smooth. Top with 2 ounces of chutney.
• Bake for 70-75 minutes or until center is no longer pink and instant read thermometer reads 160°F when inserted in center of loaf. Let stand, covered, 15 minutes before slicing letting the juices absorb back into the loaf.

MEATLOAF WITH CHILI SAUCE

Steps:

• Preheat oven to 350 degrees, with rack in center. In a large bowl, pour milk over bread; let soak, about 30 seconds. Add sirloin, pork, onion, garlic, 1/2 cup chili sauce, parsley, Parmesan, eggs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined; do not overmix or meatloaf will be dense.
• Divide mixture in half. Gently pat each half into a log, and place each log in an 8 1/2-by-4 1/2-inch loaf pan. Do not press down or into corners.
• Bake 50 minutes. Brush tops of loaves with remaining 1/4 cup chili sauce; continue cooking until juices run clear and an instant-read thermometer inserted into thickest part registers 160 degrees, about 10 minutes.
• Remove from oven; let rest 5 minutes. Turn loaves out of pans; slice each into eight 3/4-inch-thick slices.