Turkey Meat Loaf with Spicy Tomato Chutney

Rather than using a deluge of ketchup to keep 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've ever tasted. Don't think you'll finish the whole loaf for dinner? Use the leftovers to make a meat loaf sandwich for lunch.

Ingredients

makes 8

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 taste6254a4d1642c605c54bf1cab17d50f1e

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

How to Make it

step 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.

step 2

Preheat the oven to 350°F.

step 3

For the meatloaf, heat the oil in a medium skillet or sauté pan over medium heat. Sauté 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.)

step 4

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

step 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.