Sweet-and-Spicy Meatloaves (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 slices whole-grain sandwich bread, torn into pieces |
1/2 small onion, quartered |
1 medium carrot, quartered |
1/2 pound 93 percent lean ground turkey |
1/2 pound 90 percent lean ground beef |
1 large egg |
1/2 teaspoon plus 1/8 teaspoon curry powder |
kosher salt and freshly ground pepper |
1 tablespoon ketchup |
1 tablespoon peach chutney or apricot jam |
2 medium red-skinned potatoes, sliced 1/4 inch thick |
1 head broccoli (florets cut into pieces, stem peeled and thinly sliced) |
1 tablespoon extra-virgin olive oil |
Directions:
1. Preheat the oven to 375 degrees F. Pulse the bread in a food processor until finely ground; transfer to a large bowl. Add the onion and carrot to the food processor and pulse until finely chopped. Transfer to the bowl with the bread and add the turkey, beef, egg and 1/2 teaspoon each curry powder, salt and pepper. Mix by hand until just combined. Shape into 4 small oblong meatloaves on a foil-lined rimmed baking sheet. Mix the ketchup and chutney in a small bowl and brush over the meatloaves. Bake until just cooked through, about 20 minutes.
2. Meanwhile, bring a pot of salted water to a boil. Add the potatoes and cook 4 minutes, then add the broccoli florets and stem; cook until the vegetables are just tender, about 6 more minutes. Drain; return to the pot. Toss with the olive oil and the remaining 1/8 teaspoon curry powder. Season with salt and pepper. Serve with the meatloaves.
3. Per serving: Calories 367; Fat 15 g (Saturated 4 g); Cholesterol 123 mg; Sodium 459 mg; Carbohydrate 32 g; Fiber 7 g; Protein 29 g
4. Photograph by Antonis Achilleos
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