Moroccan Meat Loaf

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Moroccan Meat Loaf

Directions

  1. Preheat oven to 425 degrees F. Spray a foil-lined baking sheet with nonstick cooking spray; set aside. In a large bowl combine 1 cup of the raisins, the couscous, 2 tablespoons of the red onion, the salt, curry powder, and 1/2 teaspoon of the cinnamon. Pour the 3/4 cup boiling water over the mixture; cover and let stand for 2 minutes. Add ground turkey and egg; mix well. Divide mixture in half; shape each half into a loaf. Place loaves on prepared pan.
  2. Bake meat loaves in the top third of the oven about 20 minutes or until done (165 degrees F).*
  3. Meanwhile for chutney, in a medium saucepan combine the remaining 1/2 cup raisins, the remaining 2 tablespoons red onion, the remaining 1/2 teaspoon cinnamon, the tomatoes, tomato paste, and the 1/2 cup water. Cook, covered, over medium-high heat, stirring occasionally, until tomatoes pop. Cover; keep warm over low heat until meat loaf is done.
  4. Lift meat loaf from pan using foil. Slice meat loaf and serve with tomato chutney.

From the Test Kitchen

*Tip:

The internal color of a meat loaf is not a reliable doneness indicator. A turkey meat loaf cooked to 165 degrees F is safe, regardless of color. To measure the doneness, insert an instant-read thermometer into the center of loaf.

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Nutrition Facts (Moroccan Meat Loaf)

  • Per serving:
  • 487 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 142 mg chol. ,
  • 721 mg sodium ,
  • 73 g carb. ,
  • 5 g fiber ,
  • 40 g sugar ,
  • 27 g pro.
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