Moroccan Meatloaf

1. Preheat oven to 425 degrees F. In 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 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 saucepan combine the remaining 1/2 cup raisins, half of onion, remaining cinnamon, the tomatoes, and 1/4 cup water. Cook, covered, over medium-high heat, until tomatoes pop. Lift meatloaf from pan with foil. Cut into slices and serve with tomato chutney. Makes 4 servings.