Thursday, March 3, 2016

Curried Turkey Meatloaf

Meatloaf is such a classic dish. It’s a dependable go-to dinner for a busy weeknight. But dependable, doesn’t mean it has to be boring. It’s all in how you spice it up.

Now don't get me wrong I love a traditional meatloaf recipe. Mine typically is a combination of ground beef and pork with breadcrumbs, onion, garlic, and sweet peppers glazed in a ketchup-type sauce. It's darn good if I do say so myself. However, with a few changes, I not only drew in some global flavors, I made it a bit healthier too.

So, for this healthy spin, I chose a lean protein and swapped bread crumbs for almond meal. Then, for a fun twist, I mixed in a bold, rich Madras curry powder; and then, added more heat with a fresh habanero. The worst thing in the world is a dry meatloaf, so I always recommend basting it as it cooks to seal in extra flavor. I kept the glaze similar to my traditional mixture but added in some of the curry powder.

This meatloaf is flavorful and hearty; and, it is anything but boring.

Curried Turkey Meatloaf
Serves 4

For the Meatloaf
  • 1 pound ground turkey
  • 1/2 small onion, minced
  • 2 garlic cloves, minced
  • 1 habanero, seeds removed and minced
  • 1/4 cup almond meal
  • 1 egg
  • 2 tablespoons Madras curry powder
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste
For the Glaze
  • 2 tablespoons tomato paste
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Madras curry powder
  • 1/2 teaspoon apple cider vinegar
  • Salt and pepper, to taste
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a rimmed baking sheet with foil. Set aside.
  3. In a large bowl combine all the meatloaf ingredients. Mix just until all ingredients are evenly distributed.
  4. Shape the mixture into a rectangular loaf on the lined baking sheet.
  5. Place in oven and cook for 10 minutes.
  6. Make the glaze. In a small bowl whisk together all the glaze ingredients.
  7. After the meatloaf has been cooking for 10 minutes, take out from the oven and baste with half of the glaze. Place back into oven and cook for 15 minutes.
  8. Remove from oven and baste with remaining glaze.
  9. Place back in the oven to finish cooking, approximately 20-25 minutes.
  10. Slice and serve hot.
  • If you want to make this recipe paleo-friendly all you need to do is eliminate the Worcestershire sauce or make your own paleo version.


  1. This looks easy enough to do!

  2. Ultimate comfort food! You reminded me I have not made this in ages.

  3. You have just given me the dinner menu for tonight!! The only thing I will substitute is a chopped pepperoncini for the habanero so I do not have to go out for ingredients.....and a cold meatloaf sandwich may be in the future for me, too! Thanks

    1. Fantastic! Cold meatloaf sandwiches are the best.


© Local Food Rocks. All rights reserved.