Turkey Chutney Meatloaf

In this less than robust economy, I'm sad to say that my experimental food budget has taken a hit. Much to the delight of my husband and family, I'm cooking up cheap and tasty eats for dinner. My menu this week includes cheddar dogs with boxed mac 'n' cheese, French toast and sausage links, BLTs, pancakes and eggs, grilled cheese sammies with tomato soup, frozen pizza and a value pack of pork chops, breaded, fried and served with twice-baked potatoes. I do plan on making a yam gnocchi with sauce this week. I'm thinking that a citrus brown butter sauce with walnuts would be really nice. I am also pleased to report that my co-worker Jeremy cleaned his plate of my turkey chutney meatloaf, so I'm delighted to give you the recipe below.

Turkey Chutney Meatloaf

• 1 pound ground turkey breast
• 1/3 cup cranberry and mixed fruit chutney (see my post on Jan. 12 for the recipe)
• 1/4 cup plain bread crumbs
• 1/2 cup white rice, cooked and cooled
• 1/2 cup coconut milk
• 2 large eggs
• 2 teaspoons yellow curry powder
• 1-1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• Non-stick cooking spray

Essential Tools:

• Large bowl
• Dinner fork
• 1-1/2 quart (or similar-sized) bread pan (I used a glass pan)
• Spatula
• Meat thermometer

How To:

Beat the eggs lightly and combine all ingreadients in a large bowl, mixing lightly with a dinner fork until everything just comes together. Don't overmix! Coat the bread pan with non-stick cooking spray and turn the meatloaf ingredients into the bread pan, pressing the top down lightly with a spatula. Bake in a 350 degree oven for one and a half hours or until the internal temperature of the thickest part of the meatloaf reaches 170 degrees on a meat thermometer. Serve with additional cranberry and mixed fruit chutney if desired. Enjoy!

Yours truly,

The Domestic Foodie