7 eggs, divided
1/4 cup curry powder or create your own blend with turmeric, cumin and coriander in equal parts and a little ground mustard, cinnamon and paprika for balance
2 tablespoons olive oil
1 small onion, chopped
1 carrot, grated or minced
1 fresh chili pepper, seeded and finely chopped
1 1-inch piece of ginger, grated
3-4 cloves garlic, finely chopped
1/4 cup dry sherry
2 pounds ground turkey breast, turkey or chicken
3 slices good-quality white bread, cubed
Milk, to soak bread
Salt and pepper
1/2 cup organic or low-sugar ketchup
1/4 cup Sriracha sauce
A handful of cilantro or parsley, chopped
4 scallions, whites and greens, finely chopped
Mango chutney, to pass at the table, such as Patak’s brand
Buttered, grilled garlic naan bread
Place 5 eggs in cold water, cover with water, bring to a boil, then cover the pan and let stand for 8 minutes (2 minutes shy of hard-boiled eggs). Drain the eggs. Crack the shells and soak in cold water to loosen. Peel the eggs.
Heat the skillet with spices to toast, then add the oil and stir to heat; add the onions, carrots, chili, ginger and garlic. Stir to soften for a few minutes, then deglaze the pan with sherry and cool.
Pre-heat the oven to 375°F.
Place the meat in a bowl. Squeeze the excess milk from the bread and crumble into crumbs as you add to the meat. Season the meat with salt and pepper. Combine the ketchup and sriracha. Add half the mixture to the meat. Add the cooled curry spice, vegetables, cilantro or parsley, and scallions to meat. Beat the remaining 2 eggs and add to the meat mixture. Combine the meatloaf mix.
Line a large baking sheet with parchment and place the loaf mix down in large free-form rectangle shape. Set the cooked eggs end-to-end through the meat, then build the loaf up and around the eggs. The finished loaf should be 3-4 inches high and 10-12 inches long with the eggs evenly nested so that once cut, the hard boiled egg sliced will be at center of your loaf. Brush the loaf with remaining ketchup and Sriracha sauce and bake for 60-75 minutes, until cooked through. Let the meatloaf stand for 10 minutes, then slice and serve with a dollop of mango chutney and naan bread alongside.