Turkey Meatloaf with Spicy Tomato Jam

Sharon Harrison

3 T olive oil
1/2 pound shitake mushrooms
3/4 t salt
1/2 t pepper
2 1/4 t fresh chopped thyme
3 T roasted red peppers
2 pounds ground turkey
1 1/2 cups bread crumbs
2 medium garlic cloves
1 T fresh sage
1 t ground ginger
1 medium onion, finely chopped
2 (14.5 oz) cans fire roasted tomatoes
1 t crushed red pepper
2 T balsamic vinegar
1/2 cup light brown sugar
1/4 t allspice

Preheat oven to 350.  In a nonstick skillet over medium high heat, heat 1 T oil.  Saute mushrooms until just beginning to brown, about 6 minutes.  Season with 1/2 t each salt and pepper and 1/4 t thyme.  Continue to brown mushrooms, stirring, about 6 minutes more.  Stir in roasted red peppers.  Transfer to a plate and let cool. 

Mix turkey, bread crumbs, garlic, sage, ginger and half the onion and remaining 1/4 t salt and 2 t thyme.  Using your hands, pack half the turkey mixture into a loaf pan (I don't like loaf pans, I just formed it and put it in a baking pan, it gets a nice crisp outside).  Top with an even layer of mushroom mixture and then cover with the remaining turkey and pat down.  Bake for 40 minutes. 

In a large skillet over medium heat, heat remaining oil and cook remaining onion till softened, about 8 minutes.  Add tomatoes, crushed red pepper, vinegar, brown sugar and allspice.  Simmer over medium heat for 30 minutes. 

Remove turkey loaf from the oven and top with 3/4 c tomato jam.  Return to oven and bake until meatloaf reaches 165 on a thermometer, about 30 minutes.  Let cool for ten minutes and turn out, slice and serve with tomato jam.