Turkey Meatloaf with Cinnamon Clove Tomato Sauce

Turkey Meatloaf with Cinnamon Clove Tomato Sauce

A delicious and healthy meatloaf with a tasty, meaty goodness that is just impossible to resist. Perfect hot and as a next-day sandwich.

Ingredients

  • Ground Turkey  ·  2 pounds 
  • Shallots, diced  ·  3 
  • Garlic, minced  ·  4 cloves 
  • Olive Oil  ·  1 tablespoon 
  • Whole Eggs  ·  2 
  • Panko Breadcrumbs  ·  1/2 cup 
  • Tasty Meat Sprinkly  ·  3 tablespoons 
  • Herbie's Onion Chopped (Large Slices)  ·  1/2 cup 
  •  ·   
  • For the sauce:  ·   
  • Olive Oil  ·  1 tablespoon 
  • Red Wine  ·  1/2 cup 
  • (28oz.) Crushed Tomatoes  ·  1 can 
  • Worcestershire Sauce  ·  2 tablespoons 
  • Williamson Wines Cinnamon, Clove & Tomato Jam  ·  1/2 cup 
  • Salt & Pepper  ·   

Instructions

Watch Chef Tommy Prepare this Recipe . . .

Pre heat your oven to 350 degrees

Heat 1 tablespoon of olive oil in a medium saute pan. When the oil begins to shimmer add the garlic and 2 of the diced shallots along with a pinch of salt. Sweat the garlic and shallots for about 3 minutes until the shallots are translucent. Remove them from the heat and let them cool.

In a large bowl combine the ground turkey, eggs, bread crumbs, tasty meat sprinkle, and chopped onion. Mix well until all ingredients are thoroughly combined.

Line a cookie sheet with foil and place the ground turkey mixture on the cookie sheet. Using your hands, gently form a loaf to your desired size. Once the loaf is formed, place in your pre-heated oven and cook for about 25 min. then check on it.

While the meatloaf is cooking, heat 1 tablespoon of olive oil in a medium sauce pot over medium heat. When the oil begins to shimmer add the last diced shallot along with a pinch of salt and sweat for about 3 min. Then deglaze the pan with red wine. Let the wine reduce by 3/4 then add the crushed tomatoes, worcestershire sauce, and Williamson Wines Cinnamon Clove Tomato Jam. Let the sauce simmer for 2 minutes and remove from the heat and reserve.

Check on your meatloaf with a thermometer, once it has reached 155 degrees temporarily remove it from the oven. With a ladle, add some of the tomato sauce to the outside of the meatloaf. Add enough sauce to cover the entire outside of the loaf, then reserve the rest for serving.

Put the meatloaf, that is now coated with the tomato sauce, back into the oven until it reaches an internal temperature of 165 degrees.

Once the meatloaf is done cooking, let it rest for 5 minutes then serve immediately with more of the tomato sauce on the side and enjoy with Williamson Wines Amuse Barrel Selection.


Chef Tommy's Tips:

Looking for a quick holiday appetizer? This recipe is perfect for Turkey Meatballs! Follow steps 1-3, then instead of making a loaf, form meatballs to your desired size. Then refer to step 5 to make the sauce. Once the meatballs are formed and the sauce is made. Heat 2 tablespoons of olive oil in a dutch oven or heavy bottomed pan over medium high heat. Add the meatballs and sear on all sides, should take about 5 minutes. Then add the tomato sauce, cover tightly with a lid and bake in the oven until the meatballs reach an internal temperature of 165 degrees. Serve immediately and enjoy with Williamson Wines Amuse Barrel Selection.