Tandoori Turkey Meatloaf
When I think of comfort food, meatloaf is one of the first things that pops into my mind. Growing up, my Mema was famous for her meatloaf- moist and delicious- served with mashed potatoes and drenched in brown gravy made from the drippings. Holy cow, it was good! When a meal in your family is that iconic, its a pretty good rule to not mess with it- so, when I set out to make meatloaf- I went an entirely different direction…toward the flavors of India!
This meatloaf pairs perfectly with a big pile of basmati rice, cooked with golden raisins and sprinkled with chopped nuts. The white meat turkey keeps it nice and lean- the plethora of veggies keeps in moist- and the lovely array of spices keep it interesting!
This dish has become a staple in our house- hopefully your family will love it too!
Tandoori Turkey Meatloaf
1/2 C onion, finely chopped
1/2 C celery, finely chopped
1/2 C carrot, grated (not packed)
16 oz white meat ground turkey breast
1 egg
1/4 C bread crumbs or 1 piece of bread
1/8 C milk
1/2 t sea salt
1/2 t cumin powder
1/2 t tumeric
1 t curry powder
1/2 t ground coriander
2 T tomato paste
1 T worcestershire sauce
Curried Ketchup
4 T tomato paste
1 t cumin
1 t curry powder
1 t brown sugar
1 T apple cider vinegar
2 T water
1/2 t sea salt
Preheat the oven to 425 degrees.
In a medium pan over medium high heat, combine the onion, celery and carrot. Cook until tender…about 5 minutes.
In a large bowl, combine the turkey, egg, bread crumbs, milk (**if you are using a slice of bread, soak the bread in the milk and then crumble it in**), and all of the remaining spices and ingredients. Now, pour the veggie mixture on top. Using your hands, kneed and combine the mixture until all of the ingredients are evenly distributed throughout the turkey.
Prepare a large cookie sheet by spraying it with cooking spray or covering it with aluminum foil. Using your hands, shape and pack the meatloaf.
Now, make your Curried Ketchup topping. In a bowl, combine all of the ingredients and mix well. Using the back of a spoon or a brush, coat the top of your meatloaf with ketchup. Any extra can be reserved for serving!
Bake the loaf at 425 degrees for 30 minutes. Let it rest for 5 minutes before serving!
*To make the rice, combine basmati rice, water, salt and raisins. Cook until tender and then top with your favorite chopped nut!
0 Posted on May 16, 2012 by LindsayTarquinio · 0 comments