Difficulty Medium
Total Time 2 hrs 30 mins
Servings 6
We've got a surprise twist for this American classic - take your meatloaf to the next level with a double chutney hit, both added into the mix and served on the side for a sweet & tangy flavour.


  • 550 g minced beef
  • 175 g minced pork or bacon
  • 15 slices streaky bacon
  • 1 egg
  • 1 onion
  • 1 clove garlic 1
  • 1 tbsp english mustard
  • 250 g Baxters Classic Tomato Chutney
  • 150 g fresh breadcrumbs
  • 1/2 tsp paprika
  • salt & pepper

Baxters Ingredients


  • Heat the oven to 180°C.
  • Place the minced meats into a large bowl and mix well.
  • Add the rest of the ingredients except from the egg and mix well.
  • Add the beaten egg gradually to get the mix to the correct consistency, then season well.
  • Line a 2lb loaf tin with oven-proof cling film or baking paper, then line with the streaky bacon. Overlap the bacon slightly but not too much.
  • Leave enough bacon over the edges to fold back over the mix once it has been filled with meat.
  • Pack the meat mixture into the lined tin and pat until level then fold over the bacon to cover, this will stop the meatloaf from drying out.
  • Cover the tin with a layer of aluminium foil.
  • Bake in the oven for 1 ½ -1 ¾ hrs until the meatloaf is cooked through.
  • Remove the foil for the last 15 minutes and then finally serve upside down on a platter.