Chutney Meatloaf

Name: Chutney Meatloaf
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 14 serving(s)
Ingredients: 1 red bell pepper, diced; 1 red onion, diced; 226.79 g hot mango chutney, large pieces chopped divided; 8 cloves roasted garlic, minced; 236.59 ml bread, crumbs; 236.59 ml milk; 9.85 ml dried parsley; 4.92 ml salt; 2.46 ml ground pepper; 9.85 ml Worcestershire sauce; 2 eggs, lightly beaten; 907.18 g lean ground turkey; 907.18 g ground beef

Submitted by Rita1652

"A large moist loaf making great leftovers! Your taste buds will thank you! The roasted garlic and the sweet and hot chutney brings meatloaf to whole nother level! Oh do get an extra bottle of chutney for topping the meatloaf at serving. ;)"

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photo by Rita1652

Ready In:: 1hr 35mins
Ingredients:: 13
Serves:: 14

ingredients

1 red bell pepper, diced
1 red onion, diced
226.79 g hot mango chutney, large pieces chopped divided
8 cloves roasted garlic, minced
236.59 ml bread, crumbs
236.59 ml milk
9.85 ml dried parsley
4.92 ml salt
2.46 ml ground pepper
9.85 ml Worcestershire sauce
2 eggs, lightly beaten
907.18 g lean ground turkey
907.18 g ground beef

directions

Preheat oven to 375 degrees.
Saute the onions and peppers in a large pot in a touch of olive oil till translucent about 5 minutes.
Remove from heat add the 6 ounces chutney, garlic, bread crumbs, milk, parsley, salt, pepper, Worcestershire sauce. Combine well then add the eggs, and meats.
Place in a 2 quart casserole dish and mold the top smooth. Top with 2 ounces of chutney.
Bake for 70-75 minutes or until center is no longer pink and instant read thermometer reads 160°F when inserted in center of loaf. Let stand, covered, 15 minutes before slicing letting the juices absorb back into the loaf.