Moroccan Turkey Meatloaf

This recipe is free of: soy, dairy, nuts, gluten, wheat, beef

Contains: egg and rice

Substitutions: If egg is an issue try subbing the egg for 2 tbsp oil. You can also sub the rice for quinoa or couscous (couscous contains wheat and gluten).

1 1/2 cups raisins

1 small red onion, chopped

1 cup cooked rice

1 tsp salt

1 tsp curry powder

1 tsp ground cinnamon

1 lb ground turkey

1 egg, lightly beaten

1 pint grape tomatoes

Preheat the oven to 425 degrees. In a large mixing bowl combine 1 cup of the raisins, half the onion, the rice, salt, curry powder and 1/2 tsp of the cinnamon. Add turkey and egg; mix well. Pat mixture into a foil lined greased 8x8x2 inch baking pan. Bake in the top third of the oven for about 20 minutes or until cooked through.

Meanwhile for the chutney, in a saucepan combine the remaining 1/2 cup raisins, half of the onion, remaining cinnamon, the tomatoes and 1/4 cup water. Cook, covered, over medium high heat, until tomatoes pop. Lift meatloaf from pan with foil. Cut into slices and serve with tomato chutney.

* Recipe adapted from Better Homes and Gardens