Preparation

1. 1.Prepare the tomato jam. Add tomatoes to the work bowl fitted with the metal chopping blade. Pulse until roughly chopped, about 4 pulses. In a medium pan over medium heat, combine the tomatoes, brown sugar, vinegar, salt, cumin, paprika, and pepper flakes. Bring to a boil. Reduce the heat and simmer for 1 hour, stirring occasionally, until most of the liquid is evaporated and jam is well thickened. Keep warm to serve with the meatloaf, or cool and refrigerate for up to 2 weeks.
2. 2.Preheat the oven to 350°F. Brush a large loaf pan with olive oil.
3. 3.In a small bowl, combine the bread and broth. Set aside.
4. 4.Insert the metal chopping blade in the work bowl. Add the mushrooms and shallot, and pulse 8 to 10 times to finely chop. Remove and place in a large bowl. Add the chilled turkey to the work bowl. Pulse 6 to 8 times or until uniformly ground. Add turkey to the shallot and mushroom mixture. Put the bread, broth, and herbs in the work bowl. Pulse until the herbs are chopped, being careful to avoid overprocessing. Add the eggs and pulse to fully incorporate. Transfer to the bowl with the turkey mixture, add the onion powder, garlic powder, smoked paprika, red pepper flakes, salt, and black pepper, and mix until just combined.4.Press the mixture into the prepared loaf pan. Bake for 1½ hours, or until top is well browned and meat registers 170°F when tested (the juices will run clear, not pink).
5. 5.Press the mixture into the prepared loaf pan. Bake for 1½ hours, or until top is well browned and meat registers 170°F when tested (the juices will run clear, not pink).
6. 6.Let rest for 5 to 10 minutes in the loaf pan, then loosen the sides, if necessary, and turn onto a cutting board. Spread the tomato jam on top of the meatloaf, slice, and serve.