Ingredients
1
large onion, chopped (1 cup)
4
cloves garlic, finely chopped
1
tablespoon Muir Glen™ organic tomato paste
1
lb lean ground turkey
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1
slice uncooked bacon, chopped
1/4
cup fat-free (skim) milk
1/2
cup Progresso™ panko crispy bread crumbs
1
teaspoon salt
1/4
teaspoon pepper
1
egg
1
egg white
2
tablespoons packed brown sugar
1
tablespoon lemon juice
1
can (28 oz) Muir Glen™ organic whole peeled tomatoes
2
teaspoons grated lemon peel
1/4
teaspoon crushed red pepper flakes
Preparation
Heat oven to 350° F. In small bowl, place 1/2 cup of the onion and half of the garlic; reserve for jam. Spray 8-inch skillet with cooking spray; heat over medium-high heat. Add remaining onion to skillet; cook 3 minutes, stirring frequently, until tender. Reduce heat to low; add tomato paste. Cook 2 minutes, stirring occasionally. Remove from heat; stir in remaining garlic.
Spray broiler pan with rack with cooking spray. In large bowl, mix onion mixture and all remaining meatloaf ingredients. Shape into 8 x 5-inch loaf on rack in broiler pan. Bake 1 hour or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes.
Meanwhile, make jam. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add reserved onion and garlic to skillet; cook 3 minutes, stirring frequently, until golden. Add brown sugar and lemon juice, stirring to loosen browned particles from bottom of skillet. Stir in remaining jam ingredients; break up tomatoes with spoon. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, stirring occasionally, until mixture begins to thicken. Strain jam though fine strainer; discard liquid.
To serve, cut loaf into 8 slices; top each slice with about 3 tablespoons warm jam.
