California Fig Meatloaf

California Fig Meat Loaf

Servings: 6 to 8

Prep Time
Cook Time
Total Time

Ingredients

  • 12 California Mission Figs, stems removed and cut in half
  • 1 cup water
  • 1 ½ pounds 85% lean ground beef
  • ¾ cup milk
  • 1 large egg
  • ⅓ cup diced shallot
  • 1 cup toasted plain bread crumbs
  • 3 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 2 tablespoons ketchup

Directions

  1. Add the figs and water to a medium saucepan. Cook over medium-high heat for 20 minutes, until the figs are tender and the liquid has reduced to about ¼ cup. Let sit until cool enough to handle. Transfer the figs and liquid to a small food processor or blender. Puree until smooth.

  2. Preheat the oven to 350 degrees F and spray a 2-pound loaf pan with non-stick cooking spray.

  3. Place the beef in a large bowl. Add the milk, egg, and shallot. Stir well. You may wish to use clean or gloved hands to mix the meat loaf. Add the bread crumbs, 2 tablespoons of soy sauce, the Worcestershire sauce, garlic powder, and black pepper.

  4. Transfer ¼ cup of the fig puree to a small bowl. Stir the remaining puree into the meat loaf and mix well to combine all ingredients.

  5. Transfer the meat to the prepared baking pan and press evenly into the pan, smoothing the top.

  6. Add the ketchup and the remaining 1 tablespoon of soy sauce to the bowl with the reserved fig puree. Stir until smooth. Spread the sauce over the top of the meat loaf.

  7. Bake for 55 to 60 minutes, until the internal temperature reaches 160 degrees F. Let cool for 5 minutes, then slice to serve.