Turkey Meat Loaf with Tomato Chutney

Comfort food at its best! This recipe is lower in fat and calories but full in flavor. Instead of using a deluge of ketchup to keep it from drying out in the oven, the tomato chutney keeps this meat loaf tender and moist. 

Prep time: 30 mins

Cooke time: 60-90 mins

Serves: 8

TOMATO CHUTNEY:

1/2 tbsp olive oil

1 medium onion, sliced

3 cloves garlic, minced

3-5 large tomatoes, seeded and chopped

1/2 cup roasted red peppers

3/4 cup ketchup

1/4 cup Worcestershire sauce

Pinch of red pepper flakes

Salt and black pepper to taste

MEAT LOAF:

1 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 tsp salt

1 tsp pepper

1/2 tsp rosemary

3 lb ground turkey

1 cup bread crumbs

2 eggs, lightly beaten

DIRECTIONS:

For the chutney, heat the oil in a medium saucepan over medium-high heat.  Cook the onion and garlic until translucent, then add the tomatoes and peppers and cook for a few minutes more, until the tomatoes are soft and saucy.  Add the ketchup, Worcestershire sauce, and pepper flakes and simmer for 10-15 minutes.  Season with salt and pepper. Preheat the oven to 350F.

For the meatloaf, heat the oil in a medium skillet or saute pan 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 loaf out into a baking dish and loosely form into a log.  Cover with half of the remaining chutney.  Place dish on top of a baking sheet to prevent spill over from making a mess in the oven.

Bake the meat loaf for 60 to 90 minutes, until an instant-read thermometer inserted into the center reads 160F.  Serve the meat loaf with the remaining tomato chutney. This dish is great with mashed potatoes and green beans!