Meatloaf with bacon and appricot chutney

Instructions

1. Preheat oven to 180C (160C fan forced). Cut a sheet of baking paper and put over a large loaf pan, allowing the sides to overlap the tin. (This will act as handles, making the meatloaf easy to remove).
2. Combine the bread and milk, mixing well. Set aside. In the chopper cut onion wedges, garlic and parsley. Cut well.
3. Attach the dough hook to the stand mixer. Add the moist bread, eggs, cumin, tomato puree, and salt and pepper to the meat mixture. Turn to speed 4 and mix for 2-3 minutes, or until mixture is well combined and a little sticky.
4. Press mixture into pan and bake on the centre shelf for 25 minutes. Remove from oven and drain any excess juices from the pan. Arrange bacon slices on top and brush over the chutney. Bake for a further 20-25 minutes, or until golden and cooked.
5. Warm the fig jar, then put them in a large stainless steel or enameled saucepan. Add the vinegars, onions, raisins, salt, allspice, cracked peppercorns, and coriander seeds, then bring to a boil. Simmer until the onions and fruit are soft.
6. Stand for 5 minutes before serving.

• Servings : 4-5
• Ready in : 65 Minutes
• Course : Main courses
• Recipe Type : Meat
• Ingredient : Apple cider vinegar, Bacon, Bread, Caw-milk, Coriander, Cumin, Eggs, Fig jar jam, Fruit vinegar, Garlic, Ground black pepper, Lean minced beef, Milk, Minced pork, Olive oil, Onion, Parsley, Pepper, Pimenta, Raisins, Salt, Sunflower oil, Tomato puree