Name: Curried meat loaf with peanut filling
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 2.00 onion finely chopped; 4.00 garlic cloves, crushed; oil; 25.00 ml curry powder; 5.00 ml coriander ground; 2.00 ml cumin ground; 3.00 carrots medium, grated; 2.00 potatoes grated; 125.00 ml water; 1.00 eggs beaten; 800.00 g beef mince; 10.00 ml salt; 2.00 ml freshly ground black pepper; 500.00 ml breadcrumbs brown; 2.00 celery stalks chopped; 100.00 g peanuts chopped; lemon zest; salt and freshly ground black pepper to taste; 1.00 eggs beaten; 125.00 ml milk

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Ingredients (20)

MINCE MIXTURE

2.00	onion — finely chopped
4.00	garlic — cloves, crushed
	oil
25.00 ml	curry powder
5.00 ml	coriander — ground
2.00 ml	cumin — ground
3.00	carrots — medium, grated
2.00	potatoes — grated
125.00 ml	water
1.00	eggs — beaten
800.00 g	beef mince
10.00 ml	salt
2.00 ml	freshly ground black pepper

FILLING

500.00 ml	breadcrumbs — brown
2.00	celery stalks — chopped
100.00 g	peanuts — chopped
	lemon — zest
	salt and freshly ground black pepper — to taste
1.00	eggs — beaten
125.00 ml	milk

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Method:

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.