Meat loaf with new york chilli chutney

This mouth-watering meat loaf and chutney combo from Ed Baines makes a simple but satisfying supper dish any day of the week
By Ed Baines
Meat loaf with new york chilli chutney
  • Rating:
  • Serves: 4
  • Cook Time: for the meatloaf, 50 minutes for the chutney
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 tbsp olive oil
  • 50 g butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 3 sticks celery
  • 2 cloves garlic, finely chopped
  • pinch of chilli powder
  • 1 tbsp thyme, leaves only
  • 1 kg minced beef
  • 1 egg white
  • 100 g breadcrumbs
  • black pepper

For the chutney:

  • 200 ml red wine vinegar
  • 200 g brown sugar
  • 8 tomatoes, cut into chunks
  • 2 red chillies, deseeded and chopped
  • juice of ½ limes
  • 6 basil


1. Heat oil and butter in a pan. Add all the chopped vegetables, the garlic and chilli powder and cook for 5 minutes, until softened. Remove from the heat and add the thyme.

2. Place the minced beef in a large bowl; stir in the vegetables, egg white and breadcrumbs and season with salt and pepper.

3. Set the oven to 180°C/gas 4. Lightly butter a loaf tin or terrine mould with a 900g capacity and place the minced beef mixture into it, making sure the surface is level. Place in a roasting pan filled with water and cook for 50 minutes.

4. 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.

5. Grill the sliced meatloaf and serve with mashed potato and green beans that have been tossed in Dijon mustard, olive oil and lemon juice.

6. To make the New York chilli chutney, boil the sugar and vinegar together until the mixture has formed a syrup.

7. Add the tomatoes, and simmer on a low heat for 40 minutes. Add the chillies 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 meat loaf.

Rate This Recipe