The throes of winter always brings comfort food to mind. And usually finds us digging through the freezer in search of something to make for dinner to avoid heading out to the grocery store. On a recent deep dive into the freezer, I discovered a package of ground turkey leftover from our warm weather turkey burger addiction. Coincidentally, I had just read through an intriguing turkey meatloaf recipe I was anxious to try. The fortuitous happenstance felt like fate.

Meatloaf is a classic comfort food that is usually made with ground beef. Here, it is redone with ground turkey. The loaf is stuffed with a mushroom and roasted red pepper mixture then topped with some spicy tomato jam. With a few delicious and sophisticated twists, we have a new addition in our winter comfort food repertoire!

Turkey Meatloaf with Spicy Tomato Jam

Turkey Meatloaf with Spicy Tomato Jam (adapted from countryliving.com)  Total Time Required: 1 hour 30 minutes, Prep Time: 25 minutes, Yield: 8 servings

Ingredients:

• 3 tablespoons + 1 teaspoon olive oil, divided
• 1/2 pound mushrooms, stemmed and sliced
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2-1/4 teaspoons finely chopped fresh thyme leaves, divided
• 3 tablespoons diced roasted red peppers
• 1-1/2 pounds ground turkey
• 1 cup bread crumbs
• 2 medium garlic cloves, finely chopped
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon ground ginger
• 1 medium onion, finely chopped
• 2 (14-1/2 ounce) cans diced fire-roasted tomatoes
• 1 teaspoon crushed red pepper
• 2 tablespoons balsamic vinegar
• 1/2 cup light-brown sugar
• 1/4 teaspoon allspice

Directions:

Preheat the oven to 350°F. In a nonstick skillet over medium-high heat, heat 1 tablespoon of the oil. Sauté the mushrooms until they are just beginning to brown, about 6 minutes. Season them with 1/2 teaspoon each salt and pepper, and 1/4 teaspoon thyme.

Sauté the mushrooms.

Continue to brown the mushrooms, stirring, for about 6 minutes more. Stir in the roasted red peppers.

Stir in the roasted red peppers.

Transfer the mixture to a plate and let cool.

Transfer the mixture to a plate to cool.

Meanwhile, in a large bowl, mix the turkey with the bread crumbs, garlic, sage, ginger, half the onion, and remaining 1/4 teaspoon salt and 2 teaspoons thyme.

Combine the turkey with the bread crumbs, garlic, sage, ginger, onion, salt, and thyme.

Pack half the turkey mixture into a 9×5-inch loaf pan.

Add half the turkey mixture to the loaf pan.

Form a shallow cavity in the center of the loaf for the mushroom mixture, leaving the turkey mixture higher around the edges of the pan. Place the mushroom mixture in the cavity.

Add the mushroom mixture to the center of the turkey mixture in the pan.

Cover the filling with the remaining turkey mixture and pat it down. Bake the meatloaf for 40 minutes.

Add the rest of the turkey mixture to the loaf pan.

Meanwhile, in a large skillet over medium heat, heat the remaining oil and cook the remaining onion until it is softened, about 8 minutes. Add the tomatoes, crushed red pepper, vinegar, brown sugar, and allspice to the onion. Simmer the tomato jam over medium heat for 30 minutes.

Make the tomato jam.

Remove the meatloaf from the oven and spread 3/4 cup of the tomato jam on top. Return the meatloaf to the oven and bake until the meatloaf reaches an internal temperature of 165°F on an instant-read thermometer, about 30 minutes more.

The tomato jam is added to the top of the meatloaf part way through cooking.

Let the loaf cool in the pan for 10 minutes. Slice the loaf. Serve the slices with the remaining tomato jam on the side.

Serve the meatloaf with additional tomato jam on the side.

No boring old meatloaf here!  ~Linda

Turkey Meatloaf with Spicy Tomato Jam (adapted from countryliving.com)  Total Time Required: 1 hour 30 minutes, Prep Time: 25 minutes, Yield: 8 servings

Ingredients:

• 3 tablespoons + 1 teaspoon olive oil, divided
• 1/2 pound mushrooms, stemmed and sliced
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2-1/4 teaspoons finely chopped fresh thyme leaves, divided
• 3 tablespoons diced roasted red peppers
• 1-1/2 pounds ground turkey
• 1 cup bread crumbs
• 2 medium garlic cloves, finely chopped
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon ground ginger
• 1 medium onion, finely chopped
• 2 (14-1/2 ounce) cans diced fire-roasted tomatoes
• 1 teaspoon crushed red pepper
• 2 tablespoons balsamic vinegar
• 1/2 cup light-brown sugar
• 1/4 teaspoon allspice

Directions:

Preheat the oven to 350°F. In a nonstick skillet over medium-high heat, heat 1 tablespoon of the oil. Sauté the mushrooms until they are just beginning to brown, about 6 minutes. Season them with 1/2 teaspoon each salt and pepper, and 1/4 teaspoon thyme. Continue to brown the mushrooms, stirring, for about 6 minutes more. Stir in the roasted red peppers. Transfer the mixture to a plate and let cool.

Meanwhile, in a large bowl, mix the turkey with the bread crumbs, garlic, sage, ginger, half the onion, and remaining 1/4 teaspoon salt and 2 teaspoons thyme. Pack half the turkey mixture into a 9×5-inch loaf pan. Form a shallow cavity in the center of the loaf for the mushroom mixture, leaving the turkey mixture higher around the edges of the pan. Place the mushroom mixture in the cavity. Cover the filling with the remaining turkey mixture and pat it down. Bake the meatloaf for 40 minutes.

Meanwhile, in a large skillet over medium heat, heat the remaining oil and cook the remaining onion until it is softened, about 8 minutes. Add the tomatoes, crushed red pepper, vinegar, brown sugar, and allspice to the onion. Simmer the tomato jam over medium heat for 30 minutes.

Remove the meatloaf from the oven and spread 3/4 cup of the tomato jam on top. Return the meatloaf to the oven and bake until the meatloaf reaches an internal temperature of 165°F on an instant-read thermometer, about 30 minutes more. Let the loaf cool in the pan for 10 minutes. Slice the loaf. Serve the slices with the remaining tomato jam on the side.