Moroccan Tagine-Spiced Turkey Meatloaf with Apricot Chutney

A flavorful and healthy twist on classic meatloaf, infused with warm Moroccan spices and topped with a sweet and tangy apricot chutney.

Prep Time

20 minutes

Total Time

70 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.02/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Bread

Cuisine:

American

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

1.5lbsLean Ground Turkey(93% lean or leaner recommended)

£7.50

0.5Onion(Finely chopped)

£0.30

3clovesGarlic(Minced)

£0.15

0.3cupFresh Parsley(Chopped)

£0.40

1Egg(Lightly beaten)

£0.30

0.5cupBreadcrumbs(Plain or Gluten-Free)

£0.20

2tbspTagine Spice Blend(Store-bought or homemade (see below))

£0.60

1tspGround Cumin(Optional, if tagine spice blend is mild)

£0.10

0.5tspGround Cinnamon(Optional, if tagine spice blend is mild)

£0.05

0.5tspSalt

£0.01

0.3tspBlack Pepper

£0.03

1cupDried Apricots(Chopped)

£1.80

0.3Red Onion(Finely diced)

£0.15

0.3cupApple Cider Vinegar

£0.20

2tbspBrown Sugar

£0.05

1tbspButter or Olive Oil

£0.10

1tspGinger(Grated fresh ginger)

£0.10

0.3tspRed Pepper Flakes(Optional, for heat)

£0.05

Total Cost

£12.09

£2.02 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
2.
In a large bowl, combine ground turkey, onion, garlic, parsley, egg, breadcrumbs, tagine spice blend, cumin (optional), cinnamon (optional), salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
3.
Transfer the meat mixture to the prepared loaf pan and press down evenly.
4.
Bake for 50-60 minutes, or until the internal temperature reaches 165°F (74°C).
5.
While the meatloaf is baking, prepare the apricot chutney. In a small saucepan, melt butter (or heat oil) over medium heat. Add red onion and cook until softened, about 5 minutes.
6.
Stir in dried apricots, apple cider vinegar, brown sugar, ginger, and red pepper flakes (if using). Bring to a simmer and cook for 10-15 minutes, or until the apricots are softened and the chutney has thickened slightly.
7.
Let the meatloaf rest for 10 minutes before slicing. Top each slice with apricot chutney and serve.

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My Notes

Nutrition Information

Nutrition per serving (227g)

495 kcal / 2071 kJ

Carbs

38g

15% of RDA

Fat

19g

27% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

21 g

23% of RDA

Sodium

510 mg

22% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

To make your own Tagine Spice Blend: Combine equal parts (e.g., 1 tsp each) of ground ginger, turmeric, cumin, coriander, cinnamon, and a pinch of cayenne pepper.

For a moister meatloaf, add a grated zucchini or a can of diced tomatoes (drained) to the meat mixture.

Leftover meatloaf can be stored in the refrigerator for up to 3 days.

Serve the meatloaf with couscous, roasted vegetables, or a side salad.

Cooking Equipment

Oven

Large Bowl

9x5 inch Loaf Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

To make your own Tagine Spice Blend: Combine equal parts (e.g., 1 tsp each) of ground ginger, turmeric, cumin, coriander, cinnamon, and a pinch of cayenne pepper.

For a moister meatloaf, add a grated zucchini or a can of diced tomatoes (drained) to the meat mixture.

Leftover meatloaf can be stored in the refrigerator for up to 3 days.

Serve the meatloaf with couscous, roasted vegetables, or a side salad.

Moroccan Tagine-Spiced Turkey Meatloaf with Apricot Chutney

Ingredients

Instructions