This is like a South African meatloaf. Very sweet mild curry flavor. I have no idea how authentic it may be but it tastes pretty good and I usually have all the ingredients in the cupboard, fridge or freezer. Boozle and the TAS will both glomm this up like I haven’t fed them in weeks.

2 thick slices of white bread
200 ml Milk
100g Almonds
2 Onions
2TBsp Curry powder
½ tsp Cinnamon
50g Dates
2TBsp Sunflower oil
650g Chicken Mince
1TBsp Apricot Jam
2TBsp Chutney
2 Eggs
2 TBsp vinegar
Salt and pepper

Notes and substitutions – I use a food processor because I have one and so it’s really fast and easy. Probably slightly more faffy if you don’t have one but only really because you would have to chop your onions and dates or you could sub out the dates for raisins and not chop them either and use pre-ground almonds.
I haven’t specified the chutney because I use whatever jar we have that’s open. It’s usually mango chutney but I have used peach chutney and plum chutney in the past and it’s been ok.
Again no specifics on the vinegar. I usually use white wine vinegar but I’ve made it with malt vinegar.
I like chicken because it gives it a lighter juicier taste but it works with turkey and pork or even beef if you’re that way inclined.
You can spice it up a notch by adding Chilli powder to the spice mix.

Preheat oven to 375F/190C
In a small bowl soak the bread with the milk and put to one side
Put Onion, dates and almonds in the food processor with the curry and cinnamon and oil. Whizz it all up until it’s a paste-like consistency.
Gently fry the Onion/Almond mix until the onions are cooked (about 5-7 mins). Stir occasionally to stop the mix sticking to the pan. If it keeps sticking you can add a splash of water to help it loosen up.
In a separate bowl mix the chicken mince, jam, chutney, vinegar and one egg. Remove the bread from the milk (keep the milk) and mix the soggy bread into the mix. Season to taste. It will look vile! Add the cooked Onion/Almond paste and mix that in too.
The pink genetically engineered slime mix will now look like previously digested slime mix! It’s meat loaf it was never going to be pretty!

Mmmm Pre digested...

Mmmm Pre digested…

Turn into your greased meatloaf tin/cooking dish.
Cover the top with foil to prevent it from browning and cook for 45mins.
Add the other egg to the reserved milk from the soaked bread. Whisk it up and pour on top of the meatloaf. Pop back into the oven for 10 mins or so until the egg is cooked and browning slightly

Serve with steamed rice or flatbreads.


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