1 tablespoon vegetable oil

2 carrots, peeled and chopped

1 celery stalk, chopped

1 medium onion, chopped

Salt and freshly ground black pepper

4 cloves garlic, minced

2 tablespoons tomato paste

2 teaspoons Worcestershire sauce

2 pounds ground turkey (1 pound lean breast meat and 1 pound thigh meat)

1/2 cup grated hard cheese, such as Parmesan-Gouda blend

1/3 cup plain breadcrumbs

1 tablespoon chopped fresh thyme

2 teaspoons chopped fresh sage

1 teaspoon chopped fresh rosemary

1 large egg

Nonstick cooking spray, for spraying pan

Fig Catsup (recipe)


Total Time:  3 hr 20 min

Prep:  55 min

Inactive:  10 min

Cook:  2 hr 15 min

Yield:  6 to 8 servings


Preheat the oven to 350 degrees F. 

Heat the vegetable oil in a large pan over medium-high heat. Add the carrots, celery, onions and some salt and pepper and saute until just starting to soften, about 3 minutes. Add the garlic, stir to combine and saute until fragrant and softened, about 1 minute. Add the tomato paste and Worcestershire sauce and cook for 1 minute. Remove from the heat and set aside.

In a large bowl, combine the turkey, cheese, breadcrumbs, thyme, sage, rosemary, egg, salt, 2 teaspoons black pepper and the cooked veggie mixture and mix with your hands.

Spray a standard 9-inch loaf pan with nonstick spray and fill with the mixture. Bake for 35 minutes. Remove the pan and spread 1 cup of the Fig 5. Fig Catsup over the top of the meatloaf. Bake until slightly firm and the turkey is cooked through, 15 to 20 more minutes.

Serve with Fig Catsup on the side.


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