Turkey Meatloaf with Roasted Tomato Sauce

Ingredients: Makes 11 serving

For the Meatloaf:

1 tablespoon canola oil
1½ cups chopped red onion
3 garlic cloves, crushed
1 cup diced carrots (1/4-inch dice)
8 ounces chopped button mushrooms
1 tablespoon Worcestershire
1 tablespoon ketchup
1/3 cup fresh chopped Italian parsley
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 cups white breadcrumbs
1 pound, 12 ounces ground turkey, 85% lean
2 eggs

For the sauce:

1 tablespoon canola oil
4 ounces finely chopped yellow onion
2 garlic cloves, crushed
2 ounces minced celery
3 ounces minced carrots
16 ounces fresh chopped Roma tomatoes
1 16-ounce can crushed tomatoes
¼ cup minced fresh basil
1 teaspoon crushed oregano
1 teaspoon dry rosemary

Directions:

For the meatloaf:

1. In a sauté pan, heat the oil and add the onions and garlic. Sauté without color until softened. Add the carrot and the chopped mushrooms and continue to cook until carrots are tender. Stir in Worcestershire sauce, ketchup, parsley, salt, and pepper. Remove from heat and allow to cool. Stir in the breadcrumbs. Set aside until ready for use.
2. Preheat an oven to 350 degrees F. Coat two loaf pans with cooking spray.
3. In a large bowl, combine the ground turkey with the previously cooled ingredients along with the whole eggs. Mix thoroughly and divide between loaf pans. Place in the oven and cook the meatloaf for 40 minutes or until an internal temperature of 165 degrees F is reached. Remove from oven and allow to rest 10 minutes before slicing into 4-ounce portions.

For the sauce:

4. On a sheet pan, toss oil with onion, garlic, celery, and carrot. Roast in 350F degree oven for 15 minutes. Add the fresh chopped tomatoes and continue to roast for 10 more minutes or until tomatoes release their juice. Do not overcook or the sauce will become bitter. Scrape roasted vegetables into a sauce pan and add the canned crushed tomatoes and herbs. Use an immersion blender (or upright blender) and blend until smooth. Gently heat the sauce to a simmer and cook for 10 minutes. Continue to cook for 20-30 minutes until the flavors develop. The sauce will be pourable but thick. Add a touch of water if sauce gets too thick.
5. Serve over meatloaf.

Serving Size:
4 oz. meatloaf + 1 oz. sauce 

Nutrition:
240 cals; 12 g fat; 2.5 g sat fat; 255 mg sodium; 16 g carbs; 7 g sugar; 3 g fiber; 18 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group