Bacon Wrapped Meatloaf with Tamarind Glaze

Preheat oven to 200°C. Line a tray with baking paper.

Fry the onion in olive oil in a frying pan over a low heat until golden. Season with salt and pepper.

Add ground coriander and fry for 2-3 minutes, stirring occasionally. Remove pan from heat and allow to cool.

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In a large bowl whisk together the egg, 1 Tbsp Jenny’s Kitchen Tamarind Chutney, milk, Dijon mustard and 1 tsp salt. Add breadcrumbs and mix. Add mince, half the parsley, and the cooked onion.

Using clean, wet hands, combine the mixture. Gently form into a ball and transfer to a baking tray. Then gently pat the meat into a loaf shape in the centre of the tray.

Lay the bacon strips across the meatloaf, overlapping the strips slightly and covering the entire loaf, including the ends. Tuck the bacon ends under the loaf to look tidy and to prevent them from curling up.

Spoon 2 Tbsp of Jenny’s Kitchen Tamarind Chutney onto the bacon and brush to coat evenly. Place in oven and bake for 30 minutes at 200°C.

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Toss the kumara chunks in a bowl with a drizzle of oil and season with salt and pepper. 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 10 minutes at 200°C.

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Toss the broccoli florets in a bowl with a little oil and season with salt and pepper. Add the broccoli in a single layer around the meatloaf and kumara. Spoon 1 Tbsp of Jenny’s Kitchen Tamarind Chutney onto the meatloaf and brush to coat evenly. Return to oven and bake for 10 minutes at 200°C.

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Remove the tray from the oven and rest meatloaf for 10 minutes before slicing. Transfer to a platter with the vegetables and garnish with fresh parsley. Serve extra Jenny’s Kitchen Tamarind Chutney on the side.

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