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–+ servings

Fig-Balsamic Turkey Meatloaf with Herbed Couscous

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground turkey
  • 1 large egg
  • ½ cup plain breadcrumbs
  • ¼ cup finely diced yellow onion
  • 2 tablespoons milk
  • 1 teaspoon minced fresh thyme, divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup fig preserves, divided
  • 2 tablespoons balsamic vinegar
  • 1 cup dry couscous
  • 1 cup chicken broth
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil

fremgangsmåte
 

  • Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  • In a small bowl, stir together ¼ cup of the fig preserves and the balsamic vinegar. Set aside half of this mixture for the glaze.
  • In a large bowl, combine the ground turkey, egg, breadcrumbs, onion, milk, ½ teaspoon of the thyme, salt, black pepper, and the remaining fig-balsamic mixture. Mix gently just until combined.
  • Shape the mixture into a loaf on the prepared baking sheet. Brush the top with the reserved fig-balsamic glaze.
  • Bake until the center reaches 165°F, about 45 to 55 minutes. Let the meatloaf rest for 5 minutes before slicing.
  • While the meatloaf bakes, bring the chicken broth and olive oil to a boil in a small saucepan. Stir in the couscous, cover the pan, and remove it from the heat. Let it stand for 5 minutes.
  • Fluff the couscous with a fork. Stir in the parsley and remaining ½ teaspoon of thyme. Serve alongside slices of meatloaf.

merknader

Mix the turkey gently so the loaf stays tender, and check the center with an instant-read thermometer rather than relying only on the baking time. If the glaze darkens before the loaf is done, loosely cover it with foil for the rest of baking.
Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Small Bowl, Small Saucepan, Instant-Read Thermometer