Herbed Turkey Meatloaf with Sweet Tomato Chutney

You Will Need:

  • Infinite Herbs Poultry Blend – Rosemary, Thyme, Sage, 3 Tbsp, chopped
  • Ground Turkey Breast, 3 lbs
  • Onion, 1 ½ cups, chopped
  • Garlic, 3 cloves, chopped
  • Salt, 1 Tbsp, divided
  • Pepper, 1 tsp
  • Olive Oil, 1 ½ Tbsp
  • Eggs, 2 each, beaten
  • Breadcrumbs, 1 cup
  • Tomato Paste, 3 Tbsp, divided
  • Chicken Stock, ¼ cup
  • Ketchup, ¼ cup
  • Mango Chutney, 2 Tbsp, store-bought

Recipe Serves: 8

1. Preheat oven to 350
2. Preheat medium sauté pan with olive oil over low heat. Add onions and cook 7-8 minutes or until soft, then add garlic and cook 2 minutes more. Add the chicken stock, salt, pepper, 2 Tbsp of the chopped herbs and 2 Tbsp tomato paste and stir to combine. Remove from heat and cool
3. In a large bowl, combine ground turkey, eggs, breadcrumbs, and onion mixture
4. In a separate bowl, combine the remaining 1 Tbsp chopped herbs, remaining 1 Tbsp tomato paste, all of the ketchup, and mango chutney. If mixture is too thick, thin with 1 Tbsp hot water
5. On a greased baking sheet, divide meatloaf mixture into 8 evenly sized logs. Top each with the tomato chutney and spread to coat the surface
6. Bake for 40-45 minutes, then remove from oven and allow meatloaves to stand for 5 minutes before serving.

Recipe, Pictures, and Nutrient Analysis by Chef Katie Reineberg