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Retro Rad Approved

Salisbury Meatloaf with Green Tomato Chutney

Few debates have polarized the food world for as long and with such intensity as those over the proper delineations between meatloaf and Salisbury steak. Both are American staples and much beloved — and often maligned. Both are made primarily of ground beef, seasonings and other ingredients. The differences between the two are subtle.

Saucing difference → Tomato Beef Gravy

This modified meatloaf recipe originates from the classic Betty Crocker Cookbook. My Aunt Sue passed this recipe down to my Mother, who then passed it down to my sister and I. In retro rad fashion, I re-mixed this recipe in Episode 2 of “Next Food Network Star.”

For my version, I stuff the meatloaf with my delicious Green Tomato Chutney. You simply create two layers of meat with a layer of chutney in the middle and finish it with another layer of chutney on top. It’s the ultimate comfort food! I’ve included the recipes here, along with some wonderful sides like green beans and mashed potatoes.

Prep Time: 20 minutes

Cooking Time: minutes

Yield: 1; 9×5 ½ – inch loaf pan

Serves: 4 – 8

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Ingredients

  • 1 pound white button or cremini mushrooms
  • ½ cup white onion, chopped
  • 1 cup butter
  • 3 ½ cups soft bread crumbs
  • ½ teaspoon powdered thyme
  • 2 pounds ground chuck
  • 3 eggs, slightly beaten
  • 1 ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • ⅓ cup tomato catsup
  • ¼ cup beef broth
  • ¼ cup parsley, minced
  • Green Tomato Chutney, recipe below

Directions

Preheat oven to 375°F. Spray a 9 x 5-inch loaf pan with cooking spray.

Sauté mushrooms and onion in butter until onion is transparent. Combine with fresh, soft breadcrumbs, thyme, and parsley.

Lightly mix together the ground chuck, eggs, salt and pepper, catsup and beef broth.

Place half of the meat mixture in the loaf pan and press in a small well down the center. Mound Green Tomato Chutney then pack the remainder of the meat mixture on top. Finally, finish with a layer of Green Tomato Chutney.

Bake for 40 minutes, or until meat is cooked through and juices are bubbling up on sides and a thermometer inserted in the center registers 160°F.

Then let stand for 15 minutes before serving. Turn out onto a serving platter, slice and then serve.

Serve with a heaping spoonful of Three Cheese and Garlic Crockpot Mashed Potatoes! Dig in and enjoy with more Green Tomato Chutney.

Green Tomato Chutney
Recipe courtesy of Retro Rad Chef Emily Ellyn, more at EmilyEllyn.com

Prep Time:
Cooking Time: minutes
Yield: 1; 9×5 ½ – inch loaf pan
Serves: 4 cups

Ingredients:

2 pounds green tomatoes
2 pounds Asian pears
1 pound yellow onions
2 ¼ cups wine vinegar
1 ½ cups golden raisins
½ teaspoon sea salt
½ teaspoon cayenne pepper
1 tablespoon chopped ginger
2 cloves garlic, finely chopped

Directions:

1. Chop the tomatoes, peel and chop the onions and peel core and chop the Asian pears. Mix the tomatoes, Asian pears, and onions with half the wine vinegar in a medium saucepan. Bring the mixture to a boil and cook, stirring, over med heat for 45 minutes.

2. Add the remaining vinegar and the other ingredients and simmer over medium heat, stirring occasionally, until the chutney thickens, about 20-30 minutes.

3. Serve, store in the refrigerator to enjoy later, or ladle the chutney into warmed sterilized jars. Seal when cooled and can per Emily Ellyn’s “You Can Can” canning instructions.

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