Mini Meatloaves with
Apple-Cranberry
Pecan Chutney

35 Min.
25 Min.
8
Ingredients
1
(16-ounce) package ground turkey
1
(16-ounce) package unseasoned ground pork
1
tablespoon Better Than Bouillon® Chicken Base
¼
cup milk
cup grated carrot (about 1 medium carrot, peeled, cut into pieces if using a food processor)
1
large shallot, finely chopped
3
large cloves garlic, finely chopped
1
egg, beaten
¼
cup ketchup
½
cup unseasoned breadcrumbs
½
teaspoon ground oregano
½
teaspoon poultry seasoning (may substitute with ground sage)
½
teaspoon salt
½
teaspoon ground black pepper
Directions
  1. Preheat oven to 400˚F. Coat a mini meatloaf baking pan with cooking spray; set aside.
  2. In a small bowl, combine Chicken Base with milk until base dissolves.
  3. In a mini food processor bowl, add carrot and process until finely chopped. Add shallot and garlic and process until finely chopped; set aside.
  4. In a large bowl, add turkey, pork, base-milk mixture, processed carrot, shallot and garlic.
  5. Add remaining ingredients, gently mix until combined.
  6. Evenly divide meat mixture into 8 equal portions; form each portion into mini meatloaves and place in pan.
  7. Bake until done, about 20-25 minutes. Serve with Apple-Cranberry-Pecan Chutney, about ¼ cup each.
Serve with roasted sweet potatoes.
You may substitute a cupcake pan in place of a mini meatloaf pan. Meat mixture will need to be divided according pan size and cooking time will need to be adjusted.
Apple-Cranberry-Pecan Chutney
1
(14-ounce) can whole berry cranberry sauce
½
cup Granny Smith apple, peeled, finely diced
½
cup chopped pecans
1
tablespoon sugar
½
teaspoon Better Than Bouillon® All-Natural Reduced Sodium Vegetable Base
1
tablespoon apple cider vinegar
1
teaspoon pure vanilla extract
½
teaspoon ground cinnamon
½
teaspoon ground allspice
teaspoon ground ginger
Directions
  1. In a medium sauce pan, add all ingredients and stir until combined.
  2. Over medium heat, cook until sauce begins to simmer, stirring occasionally.
  3. Reduce heat to medium-low and simmer until sauce slightly thickens, about 10 minutes.
Prepare chutney recipe and serve with grilled or roast chicken, pan fried pork chops or a holiday ham.

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