Turkey Meat Loaf with Spicy Tomato Chutney

An antioxidant-packed chunky tomato chutney to keeps this meat loaf tender, moist and healthy.

July 18, 2011

Did you know it takes Boston Market 55 ingredients to make its meat loaf? Among those ingredients are three different uses of partially hydrogenated cottonseed oil, which gives each slice nearly a day's worth of heart-threatening trans fat. Suffice it to say, it ain't your mother's meat loaf. But neither is our version, since rather than using a deluge of ketchup to keep it from drying out in the oven, we make an antioxidant-packed chunky tomato chutney to keep this meat loaf as tender and moist as any you've ever tasted.

Serves: 8
Prep:  20min
Cook: 1hr 20min
Total: 1hr 40min
Tomato Chutney

  • 1/2 tbsp olive oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 3 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 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 tsp dried rosemary
  • 3 lb ground turkey
  • 1 cup bread crumbs
  • 2 eggs, lightly beaten

1. 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, and pepper flakes and simmer for 10 to 15 minutes. Season with salt and pepper.

2. Preheat the oven to 350°F.

3. 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. (Don't overmix, unless you like tough meat loaf.)

4. Dump the meat loaf out into a baking dish and loosely form into a log. Cover with half of the remaining chutney.

5. Bake the meat loaf for 60 to 90 minutes, until an instant-read thermometer inserted into the center reads 160°F. Serve the meat loaf with the remaining tomato chutney.

Nutritional Facts per serving
Calories     328.2 Cal
Fat     7.1 G
Saturated Fat     1 G
Cholesterol     120.4 Mg
Sodium     1776.5 Mg
Carbohydrates     22.6 G
Total Sugars     9.5 G
Dietary Fiber     1.9 G
Protein     46.7 G

Recipe courtesy of Rodale Healthy Recipe Finder.