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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.

    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.

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    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”