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Herbed meat loaf with pepper and cherry tomato chutney


For the meat loaf

  • 500g beef mince
  • 500g pork mince
  • 1 tbsp chopped fresh thyme and rosemary
  • 1 tsp dried Italian herbs
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 eggs, beaten
  • Salt and pepper
  • 4 tbsp dried breadcrumbs
  • 1 tbsp olive oil (Fillipo Berio)

For the chutney

  • 1 tbsp olive oil (Fillipo Berio)
  • 1 small onion, finely chopped
  • 2 coloured peppers, diced
  • 150g cherry tomatoes, halved
  • 1 tbsp chopped fresh thyme
  • 1 tbsp balsamic vinegar
  • 2 tbsp sugar
  • Salt and pepper
  • You will also need crusty bread for serving


Heat oven to 180`c and grease a 2lb loaf tin with a little oil. For the meat loaf, just mix all the ingredients together (except the oil) and season well with salt and pepper. Bake in the oven for approximately 40 minutes or until cooked through. Meanwhile, prepare the chutney. Heat the oil in a pan and sauté the onion for 4 minutes. Add in the peppers, cherry tomatoes and thyme and cook for 2 minutes before adding in the balsamic vinegar, sugar and season well with salt and pepper. Reduce the heat and allow to cook down for 30 minutes. Allow both the meatloaf and chutney to get cold before serving with slices of crusty bread.

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