Turkey Meatloaf with Brown Sugar Glaze, Shrimp-Stuffed Flounder

Turkey Loaf with Brown Sugar Glaze
Adapted from Cooks illustrated, 2006

Brown Sugar Glaze Ingredients

1/2 cup ketchup
4 tablespoons brown sugar
4 teaspoons cider vinegar

Meatloaf Ingredients
1 teaspoons olive oil
1/2 medium onion, chopped medium
1 garlic clove, minced
1 egg
1/4 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 cup greek yogurt
1 pound ground turkey
2/3 cup quick oatmeal
4-6 slices of bacon

Instructions
1. FOR THE GLAZE: Mix all ingredients in small saucepan; set aside.

2. FOR THE MEATLOAF: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix egg with thyme, salt, pepper, mustard, Worcestershire sauce and yogurt. Add egg mixture to meat in large bowl along with oatmeal and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional yogurt, a couple tablespoons at a time until mix no longer sticks.)

4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.

5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

Shrimp-stuffed Flounder