1 tablespoon sliced blanched almonds 2 tablespoons canola or other vegetable oil 1 small shallot, minced 1 clove garlic, minced 2 teaspoons peeled -- minced fresh ginger 1/4 cup chopped dried apple 1 medium celery rib -- minced 1 1/2 teaspoon curry powder 3/4 teaspoon salt 1/4 cup plain dried bread crumbs 1 medium egg, lightly beaten OR 3 tablespoons pasteurized egg substitute 1 pound lean ground beef 3 tablespoons mango chutney -- melted
Position rack in middle of oven and preheat oven to 350 degrees. Toast almonds on a baking sheet for about 5 minutes, or until lightly browned, stirring occasionally. Transfer to a small bowl and set aside.
Heat skillet over medium heat. Swirl in oil, then add shallot, garlic and ginger. Cook for 30 seconds, or until ginger becomes fragrant, stirring occasionally. Stir in apple and celery; soften for about 3 minutes. Sprinkle curry powder and salt over mixture and stir well. Transfer to medium bowl and cool for about 5 minutes, or until easy to handle.
Mix breadcrumbs and egg in a small bowl. Pour this mixture into prepared vegetables, then crumble in ground beef. Mix until well incorporated, but do not break up meat fibers. Form mixture into a small, oblong mound and place it in the center of a nonstick baking sheet. Spread chutney over top and sides.
Bake for about 45 minutes, or until glaze is set and meatloaf is cooked through, or until an instant-read thermometer inserted halfway into the thickest part of the loaf registers 150 degrees for medium or 160 degrees for well-done. Sprinkle with sliced almonds and let stand for 5 minutes before serving.