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Chicken Curry Masala Loaf (with Mango Chutney Glaze)

  • Author: Meagan
  • Total Time: 52 Minutes


I came across a fun cookbook called, ‘A Meatloaf in Every Oven’, by Frank Bruni and Jennifer Steinhauer, and I also happen to have several (several!) pounds of ground meat in my freezer from the girl’s latest fundraiser.  This is another recipe that I broke down into parts; ingredient prep the day before, mixing and shaping the loaf the morning of (and then covering and refrigerating it), glazing and baking it the moment I arrived home. Weeknight dinner strikes again.  This is a fair sized loaf!  We all enjoyed healthy portions for dinner (with Parmesan broiled zucchini), I set aside some for my lunch, and then I froze a few slices for a surprise potato/egg hash one of these weekends/weeknight dinners.  Super tasty – enjoy!



Chicken Curry Masala Loaf (with Mango Chutney Glaze)

1/2 a small onion AND 3 cloves of garlic AND 1/2 a Serrano chili, all finely chopped

1 T. EACH tomato paste AND garam masala AND freshly grated ginger AND salt

1/2 c. quick oats

1 1/2 to 2 lbs. ground chicken

1/2 c. EACH chopped fresh cilantro AND chopped peeled green apple

1/2 c. EACH thawed frozen peas AND cubed, cooked sweet potato (I roasted mine the day before)

Glaze – 1 c. mango chutney (I ran mine through the blender so it was easier to brush on)


Preheat the oven to 350 and line a 9 x 13 baking pan with foil.  Heat up a small skillet with a titch of oil and saute the onions until soft, then add in the garlic and chili and cook for another 2 minutes.  Allow this to cool for a bit (or do this step ahead).

In a medium bowl, beat the egg, tomato paste, garam masala, ginger and salt with a fork, then stir in the oats and let this mix sit for about 10 minutes.

Stir in the onion mix and the chicken then add in the cilantro, apple, peas and sweet potato – I used my hands and gently folded it altogether.  Form this mix into a loaf in your prepared baking pan, making the ends a little narrower.  Spread the glaze evenly over the loaf from end to end.

Bake for about 40 minutes until the internal temperature is 160 and then tent the loaf with foil and allow it to sit for about 10 minutes before slicing and serving.

  • Category: Ground Turkey/Chicken, Indian, Curry


From Meagan's Kitchen

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