Turkey Meatloaf with Fig Catsup
- Level: Easy
- Yield: 6 to 8 servings
- Total: 2 hr 45 min (includes cooling time)
- Active: 55 min
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
- 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.