Turkey Meatloaf with Summer Vegetables and Tomato Jam

Turkey Meatloaf with Summer Vegetables and Tomato Jam

Meatloaf is one of those “throw a bunch of stuff in a pan and bake until golden brown” dishes.   Bonus: this meatloaf a great opportunity to use leftover vegetables.

Foodie Note: When cooking these caramelized onions, double it.  They are a lovely addition to sandwiches, pasta and salads, and I’m always glad to have already done the work.

Serves 6


Tomato Jam


2 cups plum tomatoes, washed and halved

1/4 cup of port

1/4 cup balsamic vinegar

2 tablespoons sun dried tomatoes
, chopped

1/4 teaspoon dried basil

1/8 teaspoon pepper

1/8 teaspoon salt


1)    Combine all ingredients in a small sauce pan

2)    Simmer for 50 minutes while meatloaf cooks until syrupy and thick.

3)    Cool and transfer to a food processor or blender, puree until smooth.  Add salt/pepper if needed.

This can be stored in a glass jar, in refrigeration for 1 week.




1/2 sweet onion, sliced thin,

1 red pepper

1 medium zucchini

2 medium summer squash

1/2 cup frozen corn

1/2 cup of Italian style bread crumbs

1/2 cup Pecorino Romano cheese, grated,

1 tablespoon fresh thyme

3 tablespoons fresh parsley, chopped

2 tablespoons milk

2 eggs

1 &1/3 Lb ground turkey breast

3/4 Lb ground pork

1 teaspoon salt/pepper plus more to cook vegetables


1) Heat 1 tablespoon olive oil to medium-low in a large skillet; add onions and 1/8 teaspoon of salt; cook 15-20 minutes until brown.  Put into large mixing bowl

2) Grease a round pie dish or jelly-roll pan, depending on the desired shape of your meatloaf.

3) Set oven to broil.  Slice red pepper, zucchini and summer squash lengthwise into 1/2″ pieces.  Set on a cookie sheet; season with 1 tablespoon of olive oil and a 1/8 teaspoon salt & pepper.  Cook for about 10 minutes, close to the heat source, until vegetables are soft and a little charred.  Cut into bite-sized chunks and put in mixing bowl with cooked onions.

4) Lower oven temp to 375*F.  Combine the veggies, caramelized onions, corn, bread crumbs, cheese, herbs, and remaining salt and pepper;

5) In a small bowl, whip eggs and milk, add to veggie mixture.  Add meats and combine with your hands to evenly distribute ingredients.

6) Put meatloaf mixture into greased pan.  Sprinkle with a little extra Pecorino Romano cheese, place dish on a cookie sheet incase the meatloaf bubbles over, and bake for 45-55 minutes, or until a meat thermometer reads 160*.  It will continue to cook for an additional 10 minutes after it’s been removed from the oven, thus reaching optimal doneness of 165* after it rests.

7) Smother with tomato jam, slice and serve.