Monday, June 26, 2006

I found this recipe in the Good Housekeeping Cookbook my mom gave me a few years ago. Really I was just looking for an excuse to use mango chutney (which I have never used before). It is delicious, as is this meat loaf! I found that I had to cook it for about 20 minutes longer than called for in the recipe but my oven is weird. In any case I would just go by the meat thermometer.

Turkey Meatloaf

Recommended dinner-making cocktail: Bloody Mary
Reccomended dinner-making music: Journey's Greatest Hits

1 tablespoon ollive oil
1 medium onion finely chopped
2 garlic cloves, finely chopped
2 lbs ground lean turkey meat
2 large eggs
1 cup fresh bread crumbs (2 slices whole wheat bread, pulsed in the food processor)
1/4 cup milk
1/4 cup mango chutney, chopped
2 tbsp ketchup
1 1/4 teasp. salt
1/2 teasp. dried sage

1_ Preheat oven to 350. In a skillet heat oil over m. heat. Add onions and garlic and cook, stiurring frequently, until tender. About five minutes. Transfer to medium bowl and cool to room temp.

2_ Add the rest of ingredientsand combine until just mixed. Spoon mixture into 9" x 5" loaf pan and cover in foil. Bake until meat thermometer comes out at 170 degrees, for about an hour at 350. Cool in pan for 10 minutes. Turn out onto warm plate, slice and serve.

The cookbook reccomends serving a slice of leftover meatlof cold with mango chutney spread on top between two thick slices of wheat bread. It sounds delicous and I will definitely be lunching on that tomorrow. I also served this hot with some of the chutney spread on top because it was just so delicious. Look for it with the hot sauce/marinades in the grocery store.

1 comment:

C'tina said...

http://homecooking.about.com/od/chickenrecipes/r/blpoul53.htm I substitute turkey in this recipe all the time. I'll have to try your recipe for a change, The mango chutney sounds delish. I often have mango chutney with seafood. ohh a cranbery chutney would go with the turkey meatloaf as well....