Turkey Meatloaf with Fig Gravy

  

Enjoy this recipe from around the world, ideal for thanksgiving.

 

Ingredients

Vegetable oil or canola spray for the pan

1 small onion, chopped

1/2 tsp salt

2 lbs ground turkey

2 scallions, chopped

2 Tbsp hot sauce

1 Tbsp tomato paste

1 egg

1/2 cup dry bread crumbs

1 Tbsp low-sodium soy sauce

1 tsp Worcestershire sauce

1/2 cup dried cranberries or cherries, soaked in hot water for 10 minutes

1/4 cup chopped fresh basil

 

Heat the oven to 400 degrees Fahrenheit. Spray a 9x5x3-inch loaf pan lightly with cooking spray.

Heat the oil in a big skillet. Cook the onion and salt over low heat, stirring often, for 8 minutes, or until the onion softens. Allow the mixture to cool.

Combine the onion and the remaining ingredients in a large mixing basin. Mix softly with your immaculately clean fingertips until barely blended. Fill the pan with the mixture. Place it on a baking sheet with a rim. Cook for 55 minutes, or until a meat thermometer reads 165°.

 

FIG GRAVY

1 Tbsp vegetable oil

1 small onion, finely chopped

2 cups apple cider

1 cup chicken stock

1 bay leaf

1/2 lb dried Turkish figs, coarsely chopped

1/2 tsp ground cloves

1/4 tsp ground cinnamon

 

Heat the oil in a big saucepan. Cover the pan with the onion. Sauté for eight minutes at a time or until the onion begins to soften. Take off the lid. Combine the remaining ingredients. Come to a boil, then lower to a low heat and continue to cook for 35-45 minutes, or until the figs are very soft and the mixture has reduced by half.

 

Thinly slice the meatloaf and serve with the fig gravy.