Turkey Meatloaf with Fig Catsup

Total Time:
3 hr 20 min
Prep:
55 min
Inactive:
10 min
Cook:
2 hr 15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 tablespoon vegetable oil
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 medium onion, chopped
  • Salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 pounds ground turkey (1 pound lean breast meat and 1 pound thigh meat)
  • 1/2 cup grated hard cheese, such as Parmesan-Gouda blend
  • 1/3 cup plain breadcrumbs
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 1 large egg
  • Nonstick cooking spray, for spraying pan
  • Fig Catsup, recipe follows
  • Fig Catsup:
  • 1 pound fresh figs, quartered
  • 8 ounces Roma tomatoes, quartered lengthwise
  • 1 cup apple cider vinegar
  • 1/3 cup sugar
  • 1/4 cup sorghum syrup
  • 1 teaspoon Thai-style chili paste
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 fresh bay leaf
  • Salt
Directions
  • Preheat the oven to 350 degrees F.

  • Heat the vegetable oil in a large pan over medium-high heat. Add the carrots, celery, onions and some salt and pepper and saute until just starting to soften, about 3 minutes. Add the garlic, stir to combine and saute until fragrant and softened, about 1 minute. Add the tomato paste and Worcestershire sauce and cook for 1 minute. Remove from the heat and set aside.

  • In a large bowl, combine the turkey, cheese, breadcrumbs, thyme, sage, rosemary, egg, salt, 2 teaspoons black pepper and the cooked veggie mixture and mix with your hands.

  • Spray a standard 9-inch loaf pan with nonstick spray and fill with the mixture. Bake for 35 minutes. Remove the pan and spread 1 cup of the Fig Catsup over the top of the meatloaf. Bake until slightly firm and the turkey is cooked through, 15 to 20 more minutes.

  • Serve with Fig Catsup on the side.

Fig Catsup:
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

  • Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins.

  • In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.

  • Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt.


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    This recipe is featured in:

    Make It 5 Ways: Turkey