Turkey Meat Loaf with Spicy Tomato Chutney

Cook This, Not That! Pg. 234

Serves 8

330 Calories per serving

 
 

Tomato Chutney

½Tbsp	Olive Oil
1	Medium Onion, Sliced
2	Cloves Garlic, minced
3	Large Tomatoes, seeded & chopped
½ Cup	Roasted Red Peppers
¾ Cup	Ketchup
¼ Cup	Worcestershire Sauce
	Pinch of Red Pepper Flakes
	Salt & Black Pepper to Taste

 

 

• For the chutney, heat the oil in a medium sauce pan over medium-high heat. Cook the onion & garlic until translucent, then add the tomatoes & peppers & cook for a few minutes more, until the tomatoes are soft & saucy. Add the ketchup, Worcestershire & pepper flakes & simmer for 10-15 Minutes. Season with salt & pepper.
  
• Preheat the oven to 350⁰F.
  
• For the meatloaf, heat the oil in a medium skillet or sauté pan over medium heat. Sauté the onion & garlic until cooked through but not brown. Transfer to a bowl & gently mix in 1 cup of the chutney plus the remaining ingredients.
  
• Dump the meat loaf out into a baking dish & loosely form into a log. Cover with half of the remaining chutney.
  
• Bake the meat loaf for 60-90 minutes, until an instant-read thermometer inserted into the center reads 160⁰F. Serve the meat loaf with the remaining tomato chutney.
  

 
 

Meat Loaf

1 Tbsp	Olive Oil
1	Medium Onion, chopped
2	Cloves Garlic, minced
2 tsp	Salt
1 tsp	Pepper
½ tsp	Dried Rosemary
3 lbs	Ground Turkey
1 Cup	Bread Crumbs
2	Eggs, lightly beaten