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Yield: 6 servings
Ingredients:
2 tablespoons olive oil
4 strips turkey bacon, finely chopped
1 medium onion, finely chopped
1/2 cup finely chopped celery
1 tablespoon minced garlic
1/3 cup plain dry bread crumbs
2/3 cup low fat or evaporated milk
1 large egg plus 1 egg yolk
2 pounds ground turkey thighs
1 1/2 tablespoons minced fresh sage
2 teaspoons minced fresh thyme
1 teaspoon minced fresh oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup Spicy Summer Fruit Ketchup, recipe follows, plus more for serving if desired
Method:
Position the oven rack in the center position and preheat the oven to 350 degrees F.
In a medium nonstick skillet, heat the olive oil and sauté the onion and celery until soft and lightly caramelized, 4 to 6 minutes. Add the garlic and cook until fragrant, 1 minute longer. Set aside to cool.
In a large bowl combine the breadcrumbs, milk, egg, and egg yolk and mix to combine well. Add the turkey meat, sage, thyme, oregano, salt, pepper, and cooled sautéed veggie mixture and mix gently but thoroughly to combine. Transfer meatloaf mixture to a 9- by 5-inch nonstick loaf pan and shape into a smooth loaf shape. Spoon the Spicy Summer Fruit Ketchup over the top of the meatloaf and bake uncovered until a thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour and 10 minutes. Set aside to cool for 10 minutes before slicing and serving. Serve with additional Spicy Summer Fruit Ketchup if desired.
Spicy Summer Fruit Ketchup
Yield: About 3 cups
Ingredients:
1 1/2 pounds ripe red plums
1 1/2 pounds ripe nectarines or peaches
1/2 cup red wine vinegar
1/2 cup light brown sugar
8 whole cloves
4 allspice berries
1 3-inch cinnamon stick
1 1/3-inch slice ginger
1 habanero, skin punctured with the tip of a knife
8 prunes, quartered
1/4 teaspoon salt, or to taste
Methods:
In a medium nonreactive saucepan, combine the plus, nectarines, vinegar and brown sugar. Make a small bouquet garni by wrapping the cloves, allspice, cinnamon stick, and ginger in a small piece of cheesecloth and tying both ends securely with kitchen twine. Add this to the saucepan along with the habanero pepper and bring to a boil. Reduce heat to a gentle boil and cook, stirring often for 30 minutes. Add the prunes and continue to cook until fruit is tender and sauce has thickened considerably, 45 minutes to 1 hour longer. Remove bouquet garni and discard. Set saucepan aside to cool briefly. Remove habanero and discard stem. (Discard pepper as well if you desire less spicy ketchup.) Return pepper to the ketchup and puree using a handheld blender until very smooth. Set aside and allow to cool completely before using. Season to taste with salt.
Use as you would traditional tomato ketchup, or use as a sauce for pork, chicken, or turkey.
This recipe was featured on the Help for Heartburn Episode of Emeril Green.
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