Spicy Turkey Meatloaf with Ketchup Topping

We had a wonderful weekend in NYC for Fleet Week and our anniversary. Met up with a friend and had two spectacular dinners (Le Bernadin and WD-50), both were amazing.

This high-class living had taken it's toll, though, and upon our return to Newport it was time to settle things down a bit. Get back to basics, so to speak.

We're going to try to do things a little more healthy during the week, so we've been digging around the Cooking Light website for inspiration. We came up with this meatloaf. It had been YEARS since I had one. This one is pretty good for you and we paired it with some homemade ketchup (wonderful!) and some mashed potatoes, to which I added some wasabi and smoked sea salt, just to give it a slight nuance.

MEATLOAF
1 tablespoon butter
2 cups chopped onion
1 (8-ounce) package presliced mushrooms
3 garlic cloves, chopped
¾ cup panko (Japanese breadcrumbs)
¼ cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon Worcestershire sauce
½ teaspoon freshly ground black pepper
1 ½ lbs. ground turkey breast
1 large egg, lightly beaten
Cooking spray

GLAZE
½ cup ketchup (homemade! See below)
1 tablespoon brown sugar
⅛ teaspoon dry mustard
⅛ teaspoon ground nutmeg

Preheat oven to 350°.

Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.

Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5–inch rectangle on a broiler pan coated with cooking spray.

Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.

ROASTED TOMATO KETCHUP
1 ½ pounds ripe tomatoes, cored and quartered
¼ cup olive oil
1 medium onion, finely diced
2 cloves garlic, finely diced
¼ cup cider vinegar
2 tablespoons brown sugar
¼ teaspoon cinnamon
¼ teaspoon allspice
3 tablespoons honey
salt and black pepper

Preheat the oven to 350F.

In a small bowl, toss the tomatoes in 2 tablespoons of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes. Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.

Heat the remaining 2 tablespoons of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, 25 to 30 minutes. Blend again until smooth. Strain if necessary.

May be refrigerated, covered, up to 2 days.