Inside The Kitchen: Mini Turkey Meatloaf With Farmhouse Chutney
I always feel like there is some sort of story to get to the actual recipe. And not only is there a story… but I am compelled to tell it to you!
Ok, so I started to clean out my kitchen cabinets. I just have TOO MUCH STUFF. Things I will never use or eat or just want to get rid of because I’ve had it too long.
While doing this cleansing of the soul, I came across Stonewall Kitchen Old Farmhouse Chutney. I thought…”what could I make while using this with what I have in my fridge???” And I came up with turkey meatloaf.
One slight problem – it was already 4:45 and I didn’t have a lot of time before the kids imploded with hunger. So, I opted for mini meatloafs. Here is the recipe.
- 1 pound of ground turkey
- 1 celery stalk chopped (I had celery so I used celery) – substitute with broccoli if you’d like?
- 1/2 cup of sun dried tomatoes chopped
- 1/2 cup of breadcrumbs – use more if it’s too mushy for you
- 3 zested garlic cloves
- 1/2 cup chopped onions
- few leaves of fresh basil and parsley chopped
- OPTIONAL – I didn’t have FETA cheese but I wanted to use that in this recipe. Consider adding some
- salt and pepper
Preheat oven to 385 degrees
Combine all ingredients and scoop into muffin tin.
Let cook for 20 minutes and then take out and top with the chutney. Use whatever you’d like. If you don’t have chutney – consider using BBQ sauce or make your own mixture of your favorite flavors. Put back in oven and cook for another 20 minutes.
Once that was done. I turned the oven off and didn’t open the door. Let it sit inside until everything else I was making was done. To be sure it’s cooked through, take one out and cut open to test center.
It might not look like much, but believe me it was tasty. That chutney was INSANE.
To see more recipes from ‘Inside the Kitchen’, click here.
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