Curried Turkey Bundt Loaf
Submitted by LadyPat
Ground turkey meatloaf baked in a Bundt pan with curry powder, chutney, and sweet apple. A showstopping centerpiece that slices like a dream.
YIELD
4 servingsPREP
20 minCOOK
50 minREADY
70 minThis isn’t your grandma’s meatloaf. By packing seasoned ground turkey into a Bundt pan, you get a gorgeous ring-shaped loaf with crispy edges all the way around.
The secret weapon here is the flavor base: sautéed onions, sweet red pepper, and apple get hit with curry powder, marjoram, and finely chopped chutney. That sweet-savory-spicy combo soaks right into every bite of the turkey.
Serve it sliced on a platter and watch people do a double take. It looks like you fussed for hours, but you’ll have it in the oven in about 20 minutes.
Kitchen Tips
- Spray the Bundt pan generously. Turkey likes to stick, and you want a clean release for that beautiful shape.
- Let the loaf rest a full 10 minutes before inverting. Patience here means it holds together instead of crumbling.
- Mango chutney works best, but any fruit chutney will do the job.
- For extra moisture, don’t skip the apple. It melts into the meat and keeps things juicy.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Liberally coat 12-cup nonstick Bundt pan with nonstick cooking spray.
Sauté the onion, sweet red pepper and apple in margarine.
In a large nonstick skillet, over medium heat, heat for 5 minutes.
Stir in chutney, curry powder and marjoram.
Reduce the heat; cover the skillet and cook for 3 minutes or until vegetables are softened.
Place the turkey in a large bowl; add vegetable mixture, bread crumbs, egg substitute and salt; mix well with clean hands to blend.
Pack the mixture into the prepared pan, smoothing down the top.
Bake in preheated 350℉ (180℃) F oven 50 minutes until browned and firm.
Cool 10 minutes in pan. Loosen around edge and central tube.
Invert onto serving platter.
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