Sweet and Sour Meatloaves with Broccoli and Red Potatoes: Total Time: 30 minutes: Serves 4
- 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 tsp. plus 1/8 tsp. curry powder*
- Kosher salt and freshly ground pepper
- 1 tbsp. ketchup
- 1 tbsp. 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 tbsp. extra-virgin olive oil
- Preheat the oven to 375˚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.
- 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.
* If you’re not a big fan of curry powder but like spicy and smoky flavours you might substitute the curry out for Spanish Paprika. Other options, could be cumin, ground fennel seed, Chinese five spice, old bay seasoning, or any other flavour spin you’d like to try on the meatloaves!
**Marmalade of citrus background will work, peach or pineapple or mango salsa or any non-berry chutney will absolutely fill the gap here for your meatloaf glaze.
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