Name: Sweet-and-Spicy Meatloaves
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
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

Directions

Preheat the oven to 375 degrees 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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Sweet-and-Spicy Meatloaves

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