Cooking spray
1 lb lean ground beef or turkey, raw
1 cup onion, finely chopped
1 medium apple, peeled and finely chopped
½ cup carrots, finely chopped
½ cup raisins
2 leaves bay leaf
2 cloves garlic, minced
1½ tsp Kosher salt
1 tsp chili powder
½ tsp cumin seeds, ground
½ tsp ground coriander
1 Tbsp curry powder
¼ tsp cloves, ground
¼ tsp pepper, freshly ground
¼ cup dry red wine
3 Tbsp mango chutney
2 large eggs
½ cup low fat, non fat or almond milk

1. Preheat oven to 375°F. Coat a 9-inch loaf pan with cooking spray.

2. In a large nonstick skillet, over medium-high heat, cook meat until no longer pink, breaking it up with a wooden spoon as it cooks, about 3 to 5 minutes. Drain meat; set aside.

3. In same skillet (do not wipe out pan), over medium-low heat, combine onion, apple, carrot, raisins and bay leaves; cook, stirring frequently until soft, about 10 minutes. Stir in garlic and spices and cook for 2 minutes.

4. Stir meat into vegetable mixture; pour in wine and scrape bottom and sides of pan with a spoon to loosen any stuck pieces of food. Simmer mixture for 5 minutes; remove from heat. Remove bay leaves; stir in chutney. Spoon meat mixture into prepared pan.
5. In a small bowl, thoroughly whisk together eggs and milk; pour over meat mixture, tilting pan to evenly cover top. Bake until egg layer is set, about 20 to 25 minutes. Let cool slightly before cutting into 8 pieces. Yields 1 piece per serving. 8 servings.