Sweet-and-Spicy Meatloaves Recipe

Name: Sweet-and-Spicy Meatloaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 375 degrees F. Pulse the bread in a food processor until finely ground; transfer to a large bowl.
2
Add the onion and carrot to the food processor and pulse until finely chopped.
3
Transfer to the bowl with the bread and add the turkey, beef, egg and 1/2 teaspoon each curry powder, salt and pepper.
4
Mix by hand until just combined.
5
Shape into 4 small oblong meatloaves on a foil-lined rimmed baking sheet.
6
Mix the ketchup and chutney in a small bowl and brush over the meatloaves.
7
Bake until just cooked through, about 20 minutes.
8
Meanwhile, bring a pot of salted water to a boil.
9
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.
10
Drain; return to the pot.
11
Toss with the olive oil and the remaining 1/8 teaspoon curry powder.
12
Season with salt and pepper.
13
Serve with the meatloaves.
14
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
15
Photograph by Antonis Achilleos

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Sweet-and-Spicy Meatloaves falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet-and-Spicy Meatloaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions