Serves 6.
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
Preheat oven to 400°F. Lightly spray a 9x5x3 inch loaf pan.
In a large skillet, heat the oil. When it is hot, cook the onion and salt over low heat, stirring often, for 8 minutes or until the onion softens. Let the mixture cool.
In a large bowl, combine the onion and all remaining ingredients. Mix lightly, until just combined, with your impeccably clean finger tips. Press mixture into the pan. Set it on a rimmed baking sheet. Bake for 55 minutes or until it reaches 165° on a meat thermometer.
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
In a large saucepan, heat the oil. Add onion and cover the pan. Cook for 8 minutes or until the onion softens. Remove the lid. Add remaining ingredients. Bring to a boil, then lower the heat and simmer 35-45 minutes or until the figs are very soft and the mixture has reduced by half.
Slice the meatloaf thickly and serve with the fig gravy.
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
Preheat oven to 400°F. Lightly spray a 9x5x3 inch loaf pan.
In a large skillet, heat the oil. When it is hot, cook the onion and salt over low heat, stirring often, for 8 minutes or until the onion softens. Let the mixture cool.
In a large bowl, combine the onion and all remaining ingredients. Mix lightly, until just combined, with your impeccably clean finger tips. Press mixture into the pan. Set it on a rimmed baking sheet. Bake for 55 minutes or until it reaches 165° on a meat thermometer.
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
In a large saucepan, heat the oil. Add onion and cover the pan. Cook for 8 minutes or until the onion softens. Remove the lid. Add remaining ingredients. Bring to a boil, then lower the heat and simmer 35-45 minutes or until the figs are very soft and the mixture has reduced by half.
Slice the meatloaf thickly and serve with the fig gravy.