Turkey Meatloaf with Prune Glaze

Turkey Meatloaf with Prune Glaze

2 tablespoons olive oil
1 yellow onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
3 slices white bread, crusts removed
1/2 cup low-fat milk

2 eggs
1-2 tablespoons salt
12 teaspoon each ground black pepper, dried thyme and garlic powder
14 cup fresh parsley, chopped
1 cup chopped Kirkland Signature/Sunsweet pitted dried plums
1/4 cup fresh bread crumbs

3 pounds ground turkey

GLAZE
1/2 cup Kirkland Signature/Sunsweet pitted dried plums
3/4 cup Sunsweet prunejuice
2 tablespoons Dijon mustard
2 tablespoons packed light brown sugar

1/4 cup chicken broth

Preheat oven to 350°F. Heat oil in a skillet over medium-high heat. Add onions, celery, carrots and garlic; cook for5 minutes, or until softened. Remove from the heat and let cool. Soak bread slices in milk until both sides are moist, about 15 seconds.

In a large bowl, whisk eggs with salt, pepper, thyme, garlic powder and parsley. Add soaked bread, cooled vegetables, dried plums, bread crumbs and ground turkey. Fold all the ingredients together until well combined. Put the meatloaf in a 9-by-5-inch loaf pan. To prepare the glaze, combine all ingredients in a saucepan and cook over medium heat for10 minutes. Let cool and then puree. Set aside.

Bake the meatloaf for 45 minutes. Baste with glaze and bake for another 45 minutes, or until the internal temperature is 170°F, basting with glaze every 10 minutes.

Makes 6-8 servings.