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1
Preheat the oven to 350 degrees F.
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2
Heat the vegetable oil in a large pan over medium-high heat.
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3
Add the carrots, celery, onions and some salt and pepper and saute until just starting to soften, about 3 minutes.
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4
Add the garlic, stir to combine and saute until fragrant and softened, about 1 minute.
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5
Add the tomato paste and Worcestershire sauce and cook for 1 minute.
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6
Remove from the heat and set aside.
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7
In a large bowl, combine the turkey, cheese, breadcrumbs, thyme, sage, rosemary, egg, salt, 2 teaspoons black pepper and the cooked veggie mixture and mix with your hands.
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8
Spray a standard 9-inch loaf pan with nonstick spray and fill with the mixture.
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9
Bake for 35 minutes.
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10
Remove the pan and spread 1 cup of the Fig Catsup over the top of the meatloaf.
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11
Bake until slightly firm and the turkey is cooked through, 15 to 20 more minutes.
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12
Serve with Fig Catsup on the side.
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13
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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14
Place the figs and tomatoes skin-side down on the prepared baking sheet.
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15
Roast until they start to brown and soften, about 40 minutes.
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16
Cool, and then remove the tomato skins.
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17
In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.
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18
Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil.
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19
Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot.
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20
Remove the bay leaf and discard.
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21
Season with salt.
