Sweet-and-Spicy Meatloaves

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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


  1. 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.
  2. 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.

Cobb Salad with Pickled Beets, Eggs, and Spicy Sweet Mustard Dressing

Christian's Kitchen Sink Salad

Parmesan Roasted Asparagus

Market Roasted Vegetables

Curly Pasta and Veggie Salad

Grilled Veggie Burritos

Freezer Bag Chicken Primavera Stir-Fry

Salmon-Vegetable Chowder