Turkey Meatloaf With Tomato Ginger Chutney.

Ground turkey pairs with veggies, herbs, and spices to amp up the flavor, and bring a healthier twist on this comfort food classic.

Ingredients

• 1 pound of lean ground turkey
• 1/2 cup frozen chopped spinach thawed and drained
• 1/4 cup rolled oats
• 1/4 cup liquid egg substitute OR two egg whites
• 1/4 cup yellow onions minced
• 1/4 cup carrots peeled and shredded
• 1/4 cup fresh red pepper seeded and diced
• 1 ½ teaspoon Worcestershire sauce
• 3/4 teaspoon garlic powder
• 3/4 teaspoon coarse kosher salt
• 3/4 teaspoon dry mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rubbed sage
• 1/4 teaspoon ground black pepper
  • Tomato Ginger Chutney
• 1 ¼ pound fresh tomatoes cored and diced (about 2-3 medium tomatoes)
• 3/4 cup fresh red pepper seeded and diced
• 3/4 cup sugar
• 1/2 cup cider vinegar
• 1/2 cup red wine vinegar
• 2 ½ tablespoons fresh ginger peeled and grated
• 2 ¼ teaspoons whole mustard seed
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper hot
• 1/8 teaspoon ground cloves

InstructionsTurkey Meatloaf

1. Preheat oven to 325 degrees F.
2. In large bowl, combine all ingredients except chutney; mix until well blended (do not overmix). Shape into an oblong loaf.
3. Lightly coat a roasting pan with cooking spray (one with low sides is best). Put loaf in pan.
4. Bake until internal temperature reaches 165 degrees F (about 45 minutes to 1 hour). Let rest in pan 15 minutes. Remove from pan.
5. Cut meatloaf into 6 slices. Top each portion with 2 tablespoons tomato ginger chutney to serve.

Tomato Ginger Chutney

1. In stockpot over medium-high heat, combine all ingredients. Cook, stirring often, until mixture comes to a boil. Reduce heat.
2. Simmer, stirring often, until mixture is reduced by 70% and coats the back of a spoon, 2 to 2 1/2 hours. Cool.
3. Keep chilled until ready to use.