Turkey Meatloaf with Spicy Tomato Chutney
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Chutney: 1/2 Tbs Olive oil1 Medium onion, sliced2 Cloves garlic, minced 3 Large tomatoes, seeded and chopped1/2 cup roasted red peppers 3/4 cups Heinz reduced sugar ketchup1/4 cup Worcestershire sauce Pinch of red pepper flakesSalt and pepper to tasteMeat loaf:1 Tbs olive oil 1 Meduium onion, chopped2 Cloves garlic, minced2 tsp salt1 tsp pepper1/2 tsp dried rosemary3 lbs ground turkey 1 cup bread crumbs 2 eggs, lightly beaten
For the chutney, heat the oil in a medium saucepan over med-high heat. Cook onion and garlic until translucent, add the tomatoes and peppers and cook til the tomatoes are soft and saucy. Add the ketchup, Worcestershire, and pepper flakes and simmer for 10-15 minutes, season with salt and pepper
Preheat the oven to 350
For the meatloaf, heat the oil over medium heat. Saute the onion and garlic until cooked through but not brown. Transfer to a bowl and gently mix in 1 cup of the chutney plus the remaining ingredients
Dump the meat out onto a baking dish and loosely form into a log. Cover with half of the remaining chutney
Bake for 60-90 minutes Serve meatloaf with remaining chutney.
Number of Servings: 8
Recipe submitted by SparkPeople user JUVE1986.
Preheat the oven to 350
For the meatloaf, heat the oil over medium heat. Saute the onion and garlic until cooked through but not brown. Transfer to a bowl and gently mix in 1 cup of the chutney plus the remaining ingredients
Dump the meat out onto a baking dish and loosely form into a log. Cover with half of the remaining chutney
Bake for 60-90 minutes Serve meatloaf with remaining chutney.
Number of Servings: 8
Recipe submitted by SparkPeople user JUVE1986.
Nutritional Info Amount Per Serving
- Calories: 372.4
- Total Fat: 16.9 g
- Cholesterol: 173.1 mg
- Sodium: 1,219.2 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.2 g
- Protein: 37.5 g
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