Chilli and pepper meatloaf
- Published: 31 Aug 08
- Updated: 18 Mar 24
This variation of a traditional meatloaf recipe has a spicy kick.
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Serves 6 -
Takes 10 minutes to make, 45 minutes to bake and 15 minutes’ standing
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Recipe from September 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 376kcals
- Fat
- 21.9g (7.5g saturated)
- Protein
- 34.4g
- Carbohydrates
- 12.1g (2.3g sugar)
- Salt
- 0.5g
delicious. tips
The raw meatloaf at the end of step 3 in the tin for up to 3 months. Defrost thoroughly and cook from step 4 – check the centre of the meatloaf reaches 70°C using a meat thermometer. If cooked, cool, then wrap in cling film and freeze for up to 3 months. Defrost completely, then reheat at 180°C/fan160°C/gas 4 for 30 minutes, until piping hot.
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