Good Lifestyle

Rather than using a Ketchup deluge to keep this meat bread from driving in the oven, We make a chutney of Chunky tomatoes packed antioxidant to keep that so tender and wet that you have never tasted. You do not think you will finish all the bread for dinner? Use the remains to make a meatloaf sandwich for lunch.

Ingredients

8

Tomato chutney
1/2 tablespoon of olive oil
1 medium onion, sliced
2 clove garlic, minced
3 large tomatoes, seeded and chopped
1/2 cup roasted red peppers
3/4 cup of ketchup
1/4 cup of Worcestershire sauce
Pinch of red pepper flakes
Black salt and pepper

MEATLOAF
1 tablespoon of olive oil
1 medium onion, chopped
2 clove garlic, minced
2 teaspoons of salt
1 teaspoon pepper
1/2 c. Dried rosemary tea
Turkey on the ground of 3 lb
1 cup of bread bread
2 eggs, slightly beaten

How to do it

Step 1

For chutney, heat the oil in an average pan over medium-high heat. Cook onion and garlic until translucent, then add tomatoes and peppers and cook a few more minutes, until tomatoes are soft and seated. Add the Ketchup flakes, Worcestershire and Pepper and simmer for 10 to 15 minutes. Season with salt and pepper.

2nd step

Preheat the oven to 350 ° F.

Step 3

For meat, each oil in an average pan or a saucepan with medium heat. Sautéed onion and garlic until cooked through but not brown. Transfer in a bowl and gently mix in 1 cup of chutney plus the remaining ingredients. (Do not overmix, unless you like robust meatloaf.)

Step 4

Discharge meat bread in a pastry dish and vaguely fit into a newspaper. Cover with half the remaining chutney.

Step 5

Cook the meatloaf for 60 to 90 minutes, until a standard reading thermometer inserted into the center reads 160 ° F. Serve the meatloaf with the remaining tomato chutney.