Lunch: Turkey Meatloaf with Spicy Tomato Jam

Recipe by Cheryl Slocum This classic comfort food is redone here using ground turkey instead of ground beef, which lowers the fat content of the dish considerably. The spicy tomato jam that tops the finished meatloaf puts a sophisticated twist on this tr

Ingredients

3 tbsp. olive oil
1 tsp. olive oil
1/2 lb. shiitake mushrooms
3/4 tsp. salt
1/2 tsp. Freshly ground black pepper
2 1/4 tsp. finely chopped fresh thyme leaves
3 tbsp. diced roasted red peppers
2 lb. ground turkey (1 pound each white and dark meat)
1 1/2 c. bread crumbs
2 clove garlic
1 tbsp. chopped fresh sage leaves
1 tsp. ground ginger
1 medium onion
2 can diced fire-roasted tomatoes
1 tsp. crushed red pepper
2 tbsp. balsamic vinegar
1/2 c. light-brown sugar
1/4 tsp. allspice

Instructions

Preheat oven to 350 degrees F. In a nonstick skillet over medium-high heat, heat 1 tablespoon oil. Sauté mushrooms until just beginning to brown, about 6 minutes. Season with 1/2 teaspoon each salt and pepper and 1/4 teaspoon thyme. Continue to brown mushrooms, stirring, about 6 minutes more. Stir in roasted red peppers. Transfer mixture to a plate and let cool.
Meanwhile, in a large bowl, mix turkey, bread crumbs, garlic, sage, ginger, half the onion, and remaining 1/4 teaspoon salt and 2 teaspoons thyme. Using your hands, pack half the turkey mixture into a 5-by-9-inch loaf pan. Top with an even layer of mushroom mixture. Cover with remaining turkey and pat down. Bake for 40 minutes.
Meanwhile, in a large skillet over medium heat, heat remaining oil and cook remaining onion until softened, about 8 minutes. Add tomatoes, crushed red pepper, vinegar, brown sugar, and allspice; simmer over medium heat for 30 minutes.
Remove meatloaf from oven and spread 3/4 cup tomato jam on top. Return to oven and bake until meatloaf reaches 165 degrees F on an instant-read thermometer, about 30 minutes more. Let cool in pan, about 10 minutes. Turn out and slice. Serve with remaining tomato jam on the side.

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