Ingredients Jump to Instructions ↓

  1. 4 Bacon - cut in half

  2. 1 Onion - chopped

  3. 1 Red bell pepper - chopped (small)

  4. 2 cups 292g / 10oz Diced cooked waxy potatoes -

  5. 1 1/2 pounds ground turkey

  6. 1 cup

  7. Firm white bread crumbs or herb seasoned stuffing mix

  8. 1 cup 237ml Cooked green peas

  9. 1/3 cup 13g / 1/2oz Chopped flat leaf parsley

  10. 2 tablespoons 30ml Chopped fresh tarragon or 1 1/2 teaspoons dried

  11. 1 teaspoon 5ml Paprika

  12. 1 teaspoon 5ml Salt

  13. 1/2 teaspoon 2 1/2ml Freshly ground pepper

  14. 2 Eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. In a large skillet, cook the bacon until limp and some of the fat is rendered. Remove the bacon from the skillet, leaving about 2 tablespoons drippings in the skillet. Add the onion and bell pepper to the drippings and cook over medium heat until just softened, about 3 minutes. Raise the heat to medium high, add the potato and cook, stirring often, until the vegetables are just golden, about 5 minutes.

  2. In a large mixing bowl, use your hands to gently but thoroughly combine the turkey, bread crumbs, peas, parsley, tarragon, paprika, salt, pepper, eggs, and cooked vegetables.

  3. Pat the mixture into a shallow 2 quart baking pan. Lay the partially cooked bacon slices over the top. Bake the loaf until it is firm, the top is richly browned, and a meat thermometer inserted into the center of the loaf registers 160 degrees, 45 to 50 minutes.

  4. Let the meatloaf stand in the baking dish for 5 to 10 minutes before cutting into squares to serve.

  5. For leftovers, reheat in a microwave and serve on a bed of steamed greens topped with a spoonful of stewed tomatoes.

  6. By "Angele and Jon Freeman"


Send feedback