Turkey Meatloaf with Tomato Ginger Chutney

Ground turkey pairs with veggies, herbs, and spices to amp up the flavor, and bring a healthier twist on this comfort food classic. The chutney is a definite wow—add it to sandwiches, burgers, and other dishes any time of the year!

Course Entrees

Keyword holiday

Servings servings

Calories 340kcal

Ingredients

Turkey Meatloaf with Tomato Ginger Chutney

1 pound lean ground turkey
1/2 cup frozen chopped spinach thawed and drained
1/4 cup rolled oats
2 egg whites OR 1/4 cup liquid egg substitute
1/4 cup yellow onions minced
1/4 cup carrots peeled and shredded
1/4 cup red pepper seeded and diced
1 1/2 tsp Worcestershire sauce
3/4 tsp garlic powder
3/4 tsp kosher salt
3/4 tsp dry mustard
1/2 tsp dried thyme
1/2 tsp dried rubbed sage
1/4 tsp ground black pepper

Tomato Ginger Chutney

1 1/4 pound tomato (about 2-3 medium ripe tomatoes) cored and diced
3/4 cup red pepper seeded and diced
3/4 cup sugar
1/2 cup cider vinegar
1/2 cup red wine vinegar
2 1/2 Tbsp ginger fresh, peeled and grated
2 1/4 tsp whole mustard seed
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp crushed red pepper
1/8 teaspoon ground cloves

Instructions

Turkey Meatloaf

Preheat oven to 325 degrees F.
In large bowl, combine all ingredients except chutney; mix until well blended (do not overmix). Shape into an oblong loaf.
Lightly coat a roasting pan with cooking spray (one with low sides is best). Put loaf in pan.
Bake until internal temperature reaches 165 degrees F (about 45 minutes to 1 hour). Let rest in pan 15 minutes. Remove from pan.
Cut meatloaf into 6 slices. Top each portion with 2 tablespoons tomato ginger chutney to serve.

Tomato Ginger Chutney

In stockpot over medium-high heat, combine all ingredients. Cook, stirring often, until mixture comes to a boil. Reduce heat.
Simmer, stirring often, until mixture is reduced by 70% and coats the back of a spoon, 2 to 2 1/2 hours. Cool.
Keep chilled until ready to use.

Nutrition