Curried meat loaf with peanut filling

Recipe from: 1/14/1993 12:00:00 AM
Ingredients 22
Servings 8
Time +/- 20 min

Ingredients

  • MINCE MIXTURE
  • 2
    onions, finely chopped
  • 4
    cloves garlic, crushed
  • oil
  • 25
    ml
    curry powder
  • 5
    ml
    ground coriander
  • 2
    ml
    ground cumin (jeera)
  • 3
    medium carrots, coarsely grated
  • 2
    large potatoes, coarsely grated
  • 125
    ml
    water
  • 1
    egg, beaten
  • 800
    g
    mince
  • 10
    ml
    salt
  • 2
    ml
    black pepper
  • FILLING
  • 500
    ml
    soft brown breadcrumbs
  • 2
    stalks celery, chopped (optional)
  • 100
    g
    peanuts, coarsely chopped
  • rind of 1 lemon
  • salt and black pepper to taste
  • 1
    egg, beaten
  • 125
    ml
    milk
 

Method

1 hr 15 min
 
Preheat the oven to 180 ºC (350 ºF). Grease a medium-sized loaf tin. Sauté the onion and garlic in a little heated oil till soft. Reserve half the onion mixture for the filling. Add the curry powder, coriander and cumin to the remaining onion mixture and stir-fry for about 1 minute more. Add the vegetables and water and heat for another 2 minutes. Stir continuously. Cool and add the remaining ingredients to the mince mixture. Mix well. Turn half the mince mixture into the prepared loaf tin, pressing it down firmly. Mix together all the filling ingredients plus the reserved onion mixture. Spread over the mince mixture in the loaf tin. Spoon the remaining mince mixture on top and press down firmly. Cover with aluminium foil and bake for 1 hour. Remove the aluminium foil and bake for another 15 minutes. Cool slightly in the tin before turning out and slicing the loaf. Serve with sliced banana, coconut and chutney. Serves 8.
 

Read more on: bake
 

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