Moroccan Meatloaf

Ground turkey, raisins, onions, couscous and exotic spices take this meatloaf where no meatloaf has ever gone before -- and deliciously! Enjoy any leftover chutney on beef or turkey sandwiches the next day.

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4.0 by 15 people

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  • Makes: 4 servings
  • Start to Finish: 35 mins
  • Bake: 20 mins 425°F

Moroccan Meatloaf

Directions

  1. Preheat oven to 425 degrees F. In a large mixing bowl combine 1 cup of the raisins, half of the onion, the couscous, salt, curry powder, and 1/2 teaspoon of the cinnamon. Pour 3/4 cup boiling water over mixture; cover. Let stand for 2 minutes. Add turkey and egg; mix well. Pat mixture into a foil-lined greased 8x8x2-inch baking pan. Bake in the top third of oven for about 20 minutes or until cooked through (165 degrees F).
  2. Meanwhile for chutney, in a saucepan combine the remaining 1/2 cup raisins, remaining half of onion, remaining cinnamon, the tomatoes, and 1/4 cup water. Cook, covered, over medium-high heat until tomatoes pop. Lift meat loaf from pan with foil. Cut into slices and serve with tomato chutney.
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Nutrition Facts (Moroccan Meatloaf)

  • Per serving:
  • 487 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 142 mg chol.,
  • 721 mg sodium,
  • 73 g carb.,
  • 5 g fiber,
  • 40 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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15 Ratings

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