Turkey Meatloaf

Prep Time20 Minutes

Cook Time90 Minutes

Calories per seving 214

Fat 6g

Cholesterol 87mg

Sodium 329mg

Carbohydrates 27g

Fiber 3g

Sugar 13g

Protein 15g

Meatloaf
3 slices white bread, crusts removed
1/2 cup milk
2 eggs
1/4 cup fresh parsley, chopped
1 1/2 tsp salt
1/2 tsp each freshly ground pepper, thyme and garlic powder
1/2 cup grated onion
1/2 cup grated carrot
1/4 cup breadcrumbs
3 garlic cloves, minced
3 lbs ground turkey
1 cup Sunsweet^® Amaz!n™ Diced Prunes
Glaze
1/2 cup Sunsweet^® Amaz!n™ Prune Juice
1/4 cup Sunsweet^® Amaz!n™ Diced Prunes
1 Tbsp Dijon mustard
1 Tbsp brown sugar
2 tsp cider vinegar
1 tsp Worcestershire sauce

Meatloaf
Preheat oven to 350°F. Soak bread in milk for 5 minutes or until absorbed. Crumble and set aside. In a large bowl, whisk the eggs with parsley, salt, pepper, thyme and garlic powder until combined. Stir in crumbled bread, onion, carrot, breadcrumbs and garlic. Mix in turkey and prunes until well combined. Scrape into a 5x9 inch loaf pan, spread evenly. Place loaf pan on a baking sheet. Bake for 1 1/2 hours, basting with glaze after the first 45 minutes of cooking time and then every 10 minutes after that. Cook until center of meatloaf reaches an internal temperature of 160°F.

Glaze
Add prune juice, prunes, mustard, brown sugar, vinegar and Worcestershire sauce in a saucepan set over medium heat. Bring to a simmer. Cook for 10 minutes or until prunes are tender. Cool completely. Purée in a blender until smooth.