Chutney Glazed Meatloaf - cooking recipe

Ingredients

8 slices bacon
2 tbsp vegetable or olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 3/4 cups soft fresh breadcrumbs
1 3/4 lbs meatloaf mix
1 medium zucchini, coarsely grated
2 None eggs, lightly beaten
1/2 cup plus 2 tbsp chopped parsley
1 tbsp Worcestershire sauce
1/4 cup store bought tomato chutney
4 oz green beans, cut into 1-inch pieces
1 can (14 oz) brown lentils, drained and rinsed
2 medium tomatoes, finely chopped

Preparation

Preheat the oven to 400\u00b0F. Grease an 8 x 4 inch loaf pan. Line the pan crosswise with bacon, overlapping slightly. Set aside. Heat 1 tbsp of the oil in a large skillet on medium heat. Add the onion and garlic and saute for 5 mins or until softened. Cool.
Place the breadcrumbs in a large bowl. Add the meat, zucchini, onion mixture, eggs, 1/2 cup of the parsley and Worcestershire sauce. Season with salt and pepper and mix well. Press into the prepared pan, smoothing the surface with a spatula. Fold the bacon over the top. Spoon chutney on top. Cover with foil.
Bake for 30 mins. Remove foil and bake 20 mins longer or until cooked through. Let stand for 10 mins before slicing.
Heat remaining 1 tbsp oil in the skillet on medium heat. Add green beans and lentils and saute for 2 mins or until beans are tender. Add tomato and remaining 2 tbsp parsley. Serve the meatloaf with the green bean mixture and additional tomato chutney.