Curried turkey meatloaf tomato glaze

By craftsks1

Ingredients

• Ingredients
• 1 14.5-oz 1 14.5-oz 14.5-oz can diced fire-roasted tomatoes, strained
• 1/2 1/2 1/2 cup chicken broth or water
• 1 1 1 tbsp extra-virgin olive oil
• 2 2 2 tbsp garlic, minced
• 3 3 3 tbsp pure maple syrup
• 1 1 1 lb ground turkey, preferably dark meat
• 3/4 3/4 3/4 cup rolled oats
• 1/2 1/2 1/2 cup grated zucchini
• kosher salt (to taste)
• ground black pepper (to taste)
• 2 2 2 tbsp curry powder
• 3 3 3 tbsp dried apricots, chopped
• 3 3 3 tbsp whole pistachios
• 1 1 1 egg, lightly beaten

Preparation

Step 1

Directions
Sauce:
Puree tomatoes with chicken broth (or water) in a blender until smooth.
Meanwhile, in a small saucepan, warm olive oil over medium heat until shimmering.
Add the garlic and sauté until fragrant, about 1 minute.
Stir in tomato puree and maple syrup.
Season with salt and pepper, and simmer over low heat, uncovered about 5 minutes. Set aside to cool while you prepare the turkey mixture.

Meatloaf:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper.
Combine all of the remaining ingredients in a large bowl, plus a 1/2 cup of the tomato sauce you just made.
Using your hands, mix until ingredients are well dispersed in the meat but don’t overknead.
Pour out onto prepped baking sheet, shape into a 7-inch-by-4-inch loaf. Drizzle with a little extra-virgin olive oil, then roast for 30 minutes.
Top with some of the remaining sauce, then roast for another 15 minutes.
Let rest for about 10 minutes, slice and serve with the remaining sauce.