Turkey Meatloaf Recipe

This is a recipe from Tyler Florence Family Meal and it is the most flavorful and amazing meatloaves I have ever made I highly recommend it so enjoy and get started.

To make this recipe you will need:

2 pieces of white bread                                                                                                               2 cups of whole milk                                                                                                                     2 cloves of minced garlic                                                                                                             7 to 8 strips of bacon plus a cup of diced bacon                                                                   one large yellow diced                                                                                                                   2 pounds of ground turkey breast                                                                                             one egg                                                                                                                                               3 tablespoons of ketchup

For the glaze:

1 cup ketchup                                                                                                                                     1/2 cup of dijon mustard                                                                                                               1 cup of brown sugar (I know it seems like a lot but the salt from the ketchup and   the slightly tangy acidity of the mustard balances it out)

I began by preheating the my oven to 350 degrees fahrenheit  and lining my baking sheet with parchment paper. Now I say the lining with parchment lightly, but it is very important because the bacon (bless it’s heart) that wraps the turkey leaks a bit of fat while baking in the oven, so if you don’t properly cover the baking sheet with parchment paper, it will be  a very messy and dismal clean-up. All I’m saying, is that when you line your baking sheet, don’t be shy when it comes to your parchment paper. Next, I shredded up 2 pieces of white bread and I mixed them with 2 cups of whole milk. This mixture, though hugely repulsive, it is also hugely important as it acts as the glue for you meatloaf.

gross

After the I made the “glue” I mixed  1 cup of diced bacon, 2 cloves of minced garlic, and a large diced yellow onion  in a pan and I stirred it around until the onions were soft, and the mixture made my kitchen smell like heaven.IMG_0403

I cannot stress enough how important it is that you stir often so as not to let your garlic burn. Plus if you have ever burned garlic, you have most likely had nightmares of the ghastly stench that fills your kitchen when garlic is burned (or maybe thats just me). In any case once I finished cooking my garlic, bacon and onions, I put them in a bowl to cool.

all_done_onions

While they were cooling, I made the glaze which consisted of 1 cup ketchup, 1/2 cup dijon mustard, and 1 cup lightly packed brown sugar. I put the ingredients for my glaze in a small sauce pan, and then I just stirred it around so my sugar dissolved.

glaze

By the time I was done with the glaze, my onion mixture was cooled and I poured 2 pounds of ground turkey breast turkey, 1 egg, 3 tablespoons of  ketchup, and my milk soaked bread (that I drained of excess whole milk) onto the onions, garlic and bacon.

mixture

I mixed the ingredients with my hands until no unmixed pockets remained and then I poured the meat out onto my baking sheet and formed them into two separate balls. Then the fun part came. I wrapped the loaves in a generous amount of bacon (about three to four slices each)and then I smothered them my glaze taking care to save some for extra topping later. Also, I like to pour some of my glaze in a little bowl and use that for brushing my loves with, because you won’t be able to use the glaze later if you taint it with a brush that has touched raw pork. After that I just popped them in the oven for an hour or until the internal temperature rises to 160 degrees fahrenheit.

While they were cooking, I whipped up some mashed potatoes and green beans to accompany this glorious meat-lovers meal. yum2

The dinner was great, just wonderful, but it  paled in comparison to leftovers the next day. The idea for the leftovers was my own, and if I don’t say so my self, AMAZING!! I started by pouring just enough olive to coat my skillet and then I laid out some slices of meat loaf on my pan. I waited until they were brown on one side then I flipped them and let the slices brown on the other side. Once they had finished I put them on a plate and added an extra splash of olive oil in my pan. Then I formed my left-over mashed potatoes into little cakes, put them in the pan and let them brown one both sides. Don’t worry if they fall apart, this process is just so they get warm and get a little crispy on the outside. Lastly, I took some toasted potato rolls (I used Macrina Bakery but you can use what ever bread you like) and slathered them with some dijon, a little bit of mayo and some glaze. Then I piled a potato cake, and a slice of meatloaf on the rolls and voila. This is super easy and delicious, next time I make this I might as well skip the normal meal and just do the sandwiches because they were the sooooooooo delectable. Okay now as I sometimes say drop everything, put on an apron, grab your kid or parent so they can join in the fun, and go cook this beauty right now, you won’t regret it!

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