Sweet-and-Spicy Meatloaves by Rattaya Nagorski

This main dinner dish came out all sorts of wrong. My only mistake was not processing the onions, but that wasn't really the issue. From The Food Network Magazine, March 2012, these Sweet-and Spicy Meatloaves were a huge miss from the magazine that often had great recipes. 

First, the title was misleading. This was neither sweet, nor spicy. It should have been titled Curried Meatloaves, for the main taste was from the curry powder. Other than salt and pepper, there were no other seasoning to heighten the meatloaves. This might have been their way of trying to pass for a quick dinner meal, but it was obviously a mistake.


When I made it, I was too lazy to have to clean the food processor, so I used panko crumbs instead of the bread slices, minced the onions, and used shredded carrots. The dish had a quick recipe for a side dish of potatoes and broccoli, but I didn't make those. Also, the glaze of ketchup and apricot jam should have been doubled. 

I probably won't make this dish again, but I wanted to say that the portions of the meat were nice. It made 4 nicely-sized loaves, producing 4 servings.


  • 2 slices whole-grain sandwich bread, torn into pieces
  • 1/2 small onion, quartered
  • 1 medium carrot, quartered
  • 1/2 lb 93% lean ground turkey
  • 1/2 lb 90% lean ground beef
  • 1 large egg
  • 1/2 tsp plus 1/8 tsp curry powder
  • Kosher salt and freshly ground black pepper
  • 1 tbsp ketchup
  • 1 tbsp peach chutney or apricot jam
  • 2 medium red-skinned potatoes, sliced 1/4-inch thick
  • 1 head broccoli (florets cut into pieces, stem peeled and thinly sliced)
  • 1 tbsp extra-virgin olive oil


  1. Preheat oven to 375. Pulse the bread in a food processor until finely ground; transfer to a large bowl. Add the onion and carrot to the food processor and pulse until finely chopped. Transfer to the bowl with the bread and add the turkey, beef, egg, and 1/2 tsp tsp each curry powder, salt, and pepper. Mix by hand until just combined. Space into 4 small oblong meatloaves on a foil-lined rimmed baking sheet. 
  2. Mix the ketchup and chutney in a small bowl and brush over the meatloaves. Bake until just cooked through, about 20 minutes. 
  3. Meanwhile, bring a pot of salted water to a boil. Add the potatoes and and cook 4 minutes, then add the broccoli florets and stem; cook until the vegetables are just tender, about 6 more minutes. Drain; return to the pot. Toss with the olive oil and the remaining 1/8 tsp curry powder. Season with salt and pepper. Serve with the meatloaves.