Sweet-and-Spicy Meatloaves

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  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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.