Turkey Meat Loaf with Spicy Tomato Chutney

Turkey Meat Loaf with Spicy Tomato Chutney

Alternatively than working with a deluge of ketchup to preserve this meat loaf from drying out in the oven, we make an antioxidant-packed chunky tomato chutney to keep this as tender and moist as any you have at any time tasted. Do not consider you’ll end the total loaf for dinner? Use the leftovers to make a meat loaf sandwich for lunch.


will make 8

1⁄2 Tbsp olive oil
1 medium onion, sliced
2 cloves garlic, minced
3 large tomatoes, seeded and chopped
1⁄2 cup roasted crimson peppers
3⁄4 cup ketchup
1⁄4 cup Worcestershire sauce
Pinch of pink pepper flakes
Salt and black pepper to taste

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
1/2 tsp dried rosemary
3 lb ground turkey
1 cup bread crumbs
2 eggs, frivolously overwhelmed

Turkey Meat Loaf with Spicy Tomato Chutney

Calories 330
Body fat 7 g
Saturated Body fat 1 g
Sodium 970 mg

How to Make it

phase 1

For the chutney, warmth the oil in a medium saucepan over medium-significant warmth. Cook the onion and garlic right up until translucent, then increase the tomatoes and peppers and cook for a number of minutes a lot more, until eventually the tomatoes are comfortable and saucy. Incorporate the ketchup, Worcestershire, and pepper flakes and simmer for 10 to 15 minutes. Period with salt and pepper.

move 2

Preheat the oven to 350°F.

phase 3

For the meatloaf, warmth the oil in a medium skillet or sauté pan about medium warmth. Sauté the onion and garlic until eventually cooked by way of but not brown. Transfer to a bowl and gently combine in 1 cup of the chutney additionally the remaining substances. (Really do not overmix, unless you like tricky meat loaf.)

action 4

Dump the meat loaf out into a baking dish and loosely variety into a log. Address with 50 percent of the remaining chutney.

step 5

Bake the meat loaf for 60 to 90 minutes, until eventually an instant-go through thermometer inserted into the centre reads 160°F. Serve the meat loaf with the remaining tomato chutney.

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