Sunday, January 19, 2014

Bacon Meatloaf

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4 slices of thick bacon

½ small onion, diced

1 large celery, diced

1 large carrot, grated

1 small zucchini, grated

1 .25 lb ground turkey (or beef or pork, or a mix of all three)

2 slices of bread, diced and soaked in milk (I used a crusty, rustic bread)

1 egg

2 garlic cloves, minced or pressed

¼ cup of minced Italian parsley

Salt and pepper


Preheat oven to 350 degrees.


In a medium frying pan, cook two slices of the bacon. Roughly chop and set aside. Using the bacon grease, sauté the onion, celery, carrot and zucchini over med-high heat for 3-4 minutes.


In a large bowl, combine ground meat, cooked bacon, sautéed veggies, bread (squeeze milk out first), egg, garlic, parsley, salt and pepper. Mix just until ingredients are combined. Do not over mix so meat is mushy. If mixture is too wet, add dried cubed bread.


In a round pan, mold meat mixture into a ring with a hole in the middle. Place extra bacon slices on top. Bake uncovered for 35 minutes or until middle reaches 180 degrees.


Enjoy over mashed potatoes or rice. Makes great cold meatloaf sandwiches the next day!