Recipe for turkey meatloaf with tomato topping

Karoline Boehm Goodnick for the Boston Globe

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Serves 4

Vegetable oil (for brushing)
2 pounds ground turkey (half white, half dark)
½ onion, grated
¾ cup applesauce
1 small dinner roll, made into fresh breadcrumbs
1 egg
¼ cup golden raisins
¼ teaspoon ground cinnamon
Pinch each ground nutmeg and ground allspice
½ teaspoon salt, and more to taste
¼ teaspoon black pepper, and more to taste
4 tablespoons chopped fresh parsley
4 medium 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.

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”