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Bacon Wrapped Meatloaf with Tamarind Glaze

Bacon Makes Everything Better

4 - 6

Serves

15 mins

Prep Time

2 hrs

Cook Time

Jenny's Kitchen Tamarind Chutney

Recipe author

Jenny's Kitchen Tamarind Chutney

A glam and super delicious meatloaf, wrapped in bacon and topped with a Tamarind Glaze. Add kumara and broccoli for a one-tray bake dinner or make your meatloaf the centre of a picnic feast, serving it with a salad of roast kumara and broccoli.

Best Foodie Tip: Leftover meatloaf makes fantastic sandwiches!

This recipe is courtesy of https://jennyskitchen.co.nz

A glam and super delicious meatloaf, wrapped in bacon and topped with a Tamarind Glaze. Add kumara and broccoli for a one-tray bake dinner or make your meatloaf the centre of a picnic feast, serving it with a salad of roast kumara and broccoli.

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Ingredients

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500g Quality Mark beef mince

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olive oil

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salt and pepper

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1 large onion

finely chopped

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2 tsp ground coriander

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1 egg

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5 Tbsp Jenny's Kitchen Tamarind Chutney

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¼ cup milk

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2 Tbsp Dijon mustard

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½ cup breadcrumbs

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¼ cup chopped fresh parsley

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8 strips streaky bacon

Thin cut

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1 large kūmara

peeled and cut into large chunks

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1 broccoli

or cauliflower, cut into florets

Method

Meatloaf

1

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

2

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

3

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

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4

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.

5

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.

6

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.

7

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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8

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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9

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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10

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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Nutrition Information per Serving (352g)

This nutrition analysis is based on 6 serves and does not include the extra chutney to serve.

Energy

1529kJ (365 kcal)

Protein

35.9g

Total Fat

11.4g

Saturated Fat

3.2g

Carbs

26.8g

Dietary Fibre

6.1g

Sodium

1365mg

Iron

4.0mg

Zinc

5.9mg

Vitamin B12

1.2µg