In those times I have to take a break, eat a spicy chicken sandwich, and think back to the moments where I felt most in love with cooking. One of those moments is when I make this meatloaf. It's a creation of mine I've worked hard to perfect and it gets rave reviews in my house. My husband practically cheers when I say it's on the menu for the week.
Back a few years ago, we were using ground turkey instead of ground beef for everything. The main reason was to save money, but we also claimed it was to be healthier. So naturally when I started making meatloaf with turkey I had to wrap it in bacon. I mean is anything really made worse by being bacon wrapped?
Ground turkey needs a lot of help in the flavor department so the mushrooms and broth really amp up the meatiness. The sauce is sweet, savory, and spicy. The sriracha works so well and it's only half a tablespoon, but if you are sensitive to heat reduce the amount or leave it out completely.
Both the sauce and meat mixture can be made ahead and refrigerated. Leftovers can be kept in the fridge for a few days. Pairs great with THESE twice baked potatoes.
{Makes 4 - 6 servings}
INGREDIENTS
1 cup diced yellow onion (about 1/2 of a large onion)
1 cup diced mushrooms (baby bellas)
1 tbsp olive oil
2-3 minced garlic cloves
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 tsp ground thyme
1/4-1/2 cup broth/stock
1 pound ground turkey (85% lean)
1 tbsp worcestershire sauce
2 tbsp milk (at least 2%)
1 egg
1 cup plain breadcrumbs
1 tbsp chopped fresh parsley (optional)
1 tsp kosher salt
1/4 tsp black pepper
bacon slices (4-8 slices depending on size)
sauce
1 cup Heinz ketchup
1 tbsp dijon mustard
1 tbsp worcestershire sauce
1/2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp brown sugar
1/4 tsp salt
1/8 tsp pepper
1/2 tsp garlic powder
1/2 tsp ground mustard
1/2 tbsp sriracha
INSTRUCTIONS
1) Dice onion and mushroom, saute both in a skillet on medium heat with the olive oil, salt, and pepper until the onions start to look translucent.
2) Add in garlic, red pepper flakes, and thyme. Stir for roughly one minute.
3) Pour in broth or stock. Beef is preferred to add extra meaty flavor, but chicken works just as well. Pour in enough to just cover the onion and mushroom mixture.
4) Reduce the heat so that the liquid is simmering. Cook until the liquid has reduced by at least half, possibly more. There needs to be only a small amount left, maybe a tablespoon or two.
5) Remove mixture from pan to a large mixing bowl so it can cool.
6) Once cooled, add turkey, worcestershire sauce, egg, parsley if using, salt & pepper, and milk. Stir to combine.
7) Add in half the amount of breadcrumbs. If the mixture is too wet and won't hold together add more breadcrumbs. It needs to be able to hold together and keep it's shape when shaped into a small patty.
***Here I like to taste the meat mixture to test for seasoning. Since it's raw it has to be cooked before consumption. Make a small "tester patty" and cook in the same skillet from earlier. Taste and adjust the seasoning if needed.***
8) Shape turkey into a loaf on a tin foiled lined baking sheet. Mine is about 9 inches in length and 3 inches wide. This helps make sure the bacon strips will fit over it.
9) Cut bacon into half strips. Lay across the loaf, just overlapping and tucking a piece on each end.
10) Place in a cold oven and turn to 400 degrees. As the oven heats it will help render the bacon fat. Let the bacon cook for about 15 to 20 minutes after the oven comes up to temperature.
11) While bacon is cooking make sauce by combining all ingredients in a bowl and whisking together.
12) Once bacon starts to look a bit crispy, lower oven to 350 and spoon on some of the sauce to cover the entire loaf.
***Use a spoon to remove bacon grease that has pooled up on the baking sheet.***
13) Bake for about 45 more minutes, spooning on sauce one more time.
14) Allow meatloaf to rest for 10 minutes before slicing and serving with leftover sauce.
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