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Recipe for turkey meatloaf with tomato topping

Karoline Boehm Goodnick for the Boston Globe

Serves 4

Vegetable oil (for brushing)
2pounds ground turkey (half white, half dark)
½onion, grated
¾cup applesauce
1small dinner roll, made into fresh breadcrumbs
1egg
¼cup golden raisins
¼teaspoon ground cinnamon
Pinch each ground nutmeg and ground allspice
½teaspoon salt, and more to taste
¼teaspoon black pepper, and more to taste
4tablespoons chopped fresh parsley
4medium tomatoes, cored and thinly sliced

1. Set the oven at 400 degrees. Brush a
9-inch glass, ceramic, or other baking dish with oil.

2. In a bowl, combine the turkey, onion, applesauce, breadcrumbs, egg, raisins, cinnamon, nutmeg, allspice, salt, pepper, and 2 tablespoons of the parsley. Work with your hands to mix well.

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3. Transfer the mixture to the pan, patting it to flatten it. Set the tomatoes on the mixture in rows. Sprinkle them with oil, salt, and pepper. Set the dish on a rimmed baking sheet.

4. Bake the meatloaf for 45 to 55 minutes or until the juices are bubbling at the edges. Remove the pan from the oven and set aside for 5 minutes. Cut into squares and sprinkle with the remaining 2 tablespoons parsley. Serve with mashed potatoes. Sheryl Julian. Adapted from “The Way We Cook”

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