Meatloaf wrapped in bacon and glazed

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

Jenny’s Kitchen Tamarind Chutney

Olive oil

Salt & pepper

1 large onion, finely chopped

2 tsp ground coriander

1 egg

2 Tbsp Dijon mustard

¼ c milk

½ c panko breadcrumbs

¼ c chopped parsley

500g beef mince

8 strips streaky bacon

1 large kumara, peeled, cut into chunks

1 broccoli, cut into florets

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡

1. Preheat oven to 200°C.

2. Place 2 Tbsp oil with onion in a frying pan over medium heat. Season with salt and pepper. Add ground coriander and fry for 10 mins, stirring occasionally. Remove pan from heat and allow to cool.

3. Break egg into a large bowl. Add 1 Tbsp Jenny’s Kitchen Tamarind Chutney, milk, Dijon mustard and 1 tsp salt. Whisk. Add breadcrumbs and mix to combine. Add mince, half the parsley, and the cooked onion. Using clean, wet hands, combine the mixture until just combined. Do not overwork. Form the mixture into a ball and transfer to a baking tray. Using your hands, press the meat into a loaf shape in the centre of the tray. Press firmly to ensure there are no air pockets within the loaf.

4. Lay the bacon strips across the short side of the meatloaf, overlapping the strips slightly and covering the entire loaf, including the ends. Roll the meatloaf over and tuck the bacon ends under the loaf for a tidy appearance. Spoon 2 Tbsp of Jenny’s Kitchen Tamarind Chutney onto the bacon and brush to coat evenly. Place in oven and bake for 20 mins at 200°C.

5. Toss the kumara chunks into a bowl with a drizzle of oil and season with salt and pepper. Remove the tray from the oven and add the kumara in a single layer around the meatloaf. Spoon 1 Tbsp of Jenny’s Kitchen Tamarind Chutney onto the meatloaf and brush to coat evenly. Return to oven and bake for 20 minutes at 200°C.

6. Toss the broccoli florets in a bowl with a little oil and season with salt and pepper. Remove the tray from the oven and add the broccoli in a single layer around the meatloaf and kumara. Return to oven and bake for 10 mins at 200°C.

7. Remove the tray from the oven and rest meatloaf for 10 mins before slicing. Transfer to a platter with the vegetables and garnish with fresh parsley.