Monday Meatloaf

Actually it is called Turkey Meatloaf with Spicy Tomato Jam AND it was GOOD!  Really good and even the littles liked it!

Turkey Meatloaf with Spicy Tomato Jam 

Recipe from Country Living

• 3 tablespoon(s) olive oil
• 1 teaspoon(s) olive oil
• 1/2 pound(s) shiitake mushrooms, stemmed and sliced
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground black pepper
• 2 1/4 teaspoon(s) finely chopped fresh thyme leaves
• 3 tablespoon(s) diced roasted red peppers
• 2 pound(s) ground turkey (1 pound each white and dark meat)
• 1 1/2 cup(s) bread crumbs
• 2 clove(s) (medium) garlic, finely chopped
• 1 tablespoon(s) chopped fresh sage leaves
• 1 teaspoon(s) ground ginger
• 1 medium onion, finely chopped
• 2 can(s) (14.5-ounce) diced fire-roasted tomatoes
• 1 teaspoon(s) crushed red pepper
• 2 tablespoon(s) balsamic vinegar
• 1/2 cup(s) light-brown sugar
• 1/4 teaspoon(s) allspice

  

Directions

 

1.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.

 

2.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.

 

3.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.

 

4.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.