Fig Catsup Recipes
TURKEY MEATLOAF WITH FIG CATSUP
Provided by Damaris Phillips
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- 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 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.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins.
- In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.
- Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt.
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