Turkey Meatloaf with Fig Catsup

  • Level: Easy
  • Total: 2 hr 45 min (includes cooling time)
  • Active: 55 min
  • Yield: 6 to 8 servings
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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)

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

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with Fig Catsup on the side.

Fig Catsup:

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.
  4. 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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