Turkey Meatloaf with Prune, Mustard and Brown Sugar Glaze

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3 lbs. ground turkey

1 yellow onion, chopped fine

2 celery stalks, chopped fine

2 carrots, chopped fine

3 garlic cloves, minced

1 cup Sunsweet prunes, chopped

3 slice white bread, crusts removed

1/2 cup low fat milk

2 eggs

1/4 cup breadcrumbs

1-2 tbs. salt

1/2 tsp. each, black pepper, thyme and garlic powder

1/4 cup parsley, washed, chopped


1/2 cup Sunsweet Pitted Prunes

3/4 cup Sunsweet Prune Juice

2 tbs. Dijon mustard

2 tbs. brown sugar

1/4 cup chicken broth


Procedure – Meatloaf:
Preheat oven to 350 degrees. In a skillet over medium high heat, cook vegetables in 2 tbs. olive oil for 5 minutes. Cool. Soak bread in milk. In a large bowl whisk the eggs with the salt, pepper, parsley, garlic powder and thyme. Add bread, cooled vegetables, breadcrumbs and sausage. Fold all the ingredients together until well combined. Put meatloaf in a 9-inch loaf pan and bake at 350 degrees 1 1/2 hours. After 45 min. baste meatloaf with mustard prune glaze every 10 min.

Procedure – Glaze:
Place all ingredients in a saucepan and cook over medium heat for 10 minutes. Cool and blend to a purée. Spoon the sauce over the meatloaf while it is cooking to glaze.