Ingredients

• Meatloaf
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 3 garlic cloves, minced
• 3 slices bread, crusts removed
• 1/2 cup low or non-fat milk
• 2 eggs
• 1 tablespoon salt
• 1/2 teaspoon each ground black pepper, dried thyme and garlic powder
• 1/4 cup chopped fresh parsley
• 1 cup chopped pitted prunes
• 1/4 cup bread crumbs
• 3 lbs. ground turkey


• Glaze
• 1/2 cup pitted prunes
• 3/4 cup prune juice
• 2 tablespoons Dijon mustard
• 2 tablespoons packed light brown sugar
• 1/4 cup chicken broth

Directions

Preheat oven to 350° F.

Heat oil in a large skillet over medium-high heat. When oil is hot reduce heat to medium and add onions, celery, carrots and garlic and cook for 5 minutes, stirring occasionally, until vegetables are tender (about 5-10 minutes). Remove skillet from heat and allow to cool.

Pour milk into a shallow bowl and add bread slices. Soak bread in milk until moist, turning to coat both sides (10-15 seconds).

In a large mixing bowl, whisk together eggs, salt, pepper, thyme, garlic powder and parsley. Add soaked bread, cooled vegetables, dried plums, bread crumbs and ground turkey. Mix all ingredients (preferably with hands - plastic gloves may be worn, if desired) together until well combined. Transfer the meatloaf mixture into a 9x5-inch loaf pan, gently pressing to ensure there are no air gaps, and forming a slight mound toward the top.

Place meatloaf in oven and bake for 45 minutes. Prepare Prune Glaze while meatloaf is baking (recipe follows). After first 45 minutes of baking, remove meatloaf from oven and baste with about 1/2 of the Prune Glaze (spooning glaze over top of meatloaf with a large spoon, then spreading it with the bottom of the spoon works well). Return meatloaf to oven and bake for an additional 45 minutes or until internal temperature reaches 170° F, basting with remaining glaze every 15 minutes until used up. Allow meatloaf to sit for about 5 minutes before slicing. (Tip: Removing entire meatloaf from pan with 2 large metal spatulas and placing meatloaf on a cutting board will make it easier to slice into individual portions.


Combine all ingredients in a saucepan and cook over medium heat for 10 minutes. Allow to cool, then puree in a blender. Set aside until ready to use.