Turkey Meatloaf with Spicy Tomato Jam
11/4/2016, 10 a.m.
3 tbsp. olive oil
1 tsp. olive oil
½ lb. shiitake mushrooms
¾ tsp. salt
½ tsp. Freshly ground black pepper
2¼ tsp. finely chopped fresh thyme leaves
3 tbsp. diced roasted red peppers
2 lb. ground turkey (1 pound each white and dark meat)
1½ 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
½ c. light-brown sugar
¼ tsp. allspice
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.