GROUND****Spiced Mini Turkey Meatloaf with Sweet Chili Glaze

By

20/02/18 - This was VVG for both. It's bordering on 3 servings for each portion though, it was pretty large. Also, while the glaze was good, the meatloaf is pretty highly spiced and I think it just competed - I'd like to try it without next time (Dan can have some A1 or pizza sauce if he wants his saucier)

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  • 6

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, minced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons smoked paprika
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh ginger, grated
  • 3/4 cup panko
  • 1/3 cup milk
  • 1 large egg, beaten
  • 1/4 cup cilantro, finely chopped
  • 1/2 cup parsley, finely chopped
  • 1/4 cup mint, finely chopped
  • 1 pound ground turkey
  • Kosher salt and freshly ground black pepper (to taste)
  • Glaze (for each 1/3 serving)
  • 1/2 clove garlic, grated
  • 1/2 tsp minced ginger
  • 1 tablespoon honey
  • 1 tablespoon sweet chilli sauce
  • 1/2 tablespoon Maggi Tamarina sauce
  • 1/2 tablespoon Spenda brown

Preparation

Step 1

Preheat oven to 375ºF. Oil 2 tiny mini loaf pans or ramekins or 1 medium sized loaf pan and set aside.

Place a saute pan over medium-low heat and add olive oil. Add the onions and garlic with a pinch of salt, and cook until the onions begin to soften, about 2-3 minutes. Stir in the cumin, coriander, paprika, cinnamon and cayenne and toast for a minute. Add the tomato paste and ginger, cooking for 1 minute more. Remove from the heat to cool slightly.

In a large mixing bowl, combine the breadcrumbs, milk, egg, cilantro, parsley, mint. Stir in the onion mixture, ground turkey, and season with salt and pepper.

Divide into 3 portions, freezing 2. Divide each portion between mini loaf pans or ramekins and place on a baking sheet.

Mix all the ingredients for the glaze in a small bowl, if using.

Bake until golden brown and cooked through, about 30 minutes. After 20 minutes, remove from oven, brush with glaze and return for another 10-15 minutes. Remove, allow to cool 5 to 10 minutes, then serve.

MEATLOAF ONLY - 6 servings

Calories 185.8
Total Fat 9.1 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 92.6 mg
Sodium 137.0 mg
Potassium 167.6 mg
Total Carbohydrate 10.6 g
Dietary Fiber 1.6 g
Sugars 2.7 g
Protein 16.7 g

MEATLOAF WITH GLAZE - 6 servings

Calories 263.1
Total Fat 9.1 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 92.6 mg
Sodium 290.5 mg
Potassium 188.3 mg
Total Carbohydrate 30.3 g
Dietary Fiber 1.7 g
Sugars 20.6 g
Protein 17.0 g

GLAZE ONLY - 6 servings

Calories 74.2
Total Fat 0.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 153.1 mg
Potassium 10.5 mg
Total Carbohydrate 19.0 g
Dietary Fiber 0.0 g
Sugars 17.9 g
Protein 0.1 g



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