Bacon Wrapped Mini Turkey Meatloaf
I decided to make a turkey meatloaf, but I really get tired of the same old same old so I made the mixture into mini loaves. You can make it as one large loaf, and you can also change ketchup for BBQ sauce if you do not like tomatoes. Enjoy!
I decided to make a turkey meatloaf, but I really get tired of the same old same old so I made the mixture into mini loaves. You can make it as one large loaf, and you can also change ketchup for BBQ sauce if you do not like tomatoes. Enjoy!
- 1/4 cup onion finely chopped
- 1 tablespoon milk
- 1 pound ground turkey
- 2 egg beaten
- 8 slice apple wood bacon
- 1/2 cup green bell pepper finely chopped
- 1/2 cup red bell pepper finely chopped
- 1/4 cup mushrooms finely chopped
- 1/2 cup breadcrumbs, plus some for dusting seasoned
- 2 tablespoons ketchup plus some for garnish
- 2 teaspoons oilve oil for greasing
- 1 salt and pepper to taste
- Carbohydrate 49.5481275422742 g
- Cholesterol 167.068760125 mg
- Fat 8.36023044145204 g
- Fiber 9.3190752395847 g
- Protein 33.6016497423964 g
- Saturated Fat 2.34625737832963 g
- Serving Size 1 1 Serving (697g)
- Sodium 1296.18291476855 mg
- Sugar 40.2290523026895 g
- Trans Fat 1.15673553476813 g
- Calories 400 calories
Step-by-step
- In a large mixing bowl, add eggs, milk, ketchup and whisk, then add turkey, green and red peppers, mushrooms, and mix well. Add salt and pepper to taste. Add breadcrumbs slowly until mixture pulls together and holds but it still moist.
- Preheat oven to 350°F
- Grease a large casserole dish with a drizzle of olive oil
- Take 1 cup of the meat mixture and form into a mini loaf (football shape) then roll lightly in breadcrumb and set into casserole dish. Repeat 3 times. Meat mix should make 4 loafs.
- Cut bacon slices in half, Lay bacon on top of the meat loaf, where each strip is touching and only one layer covers the top of the meatloaf, then top with a squirt of ketchup for garnish
- Bake for 1 hour 15 minutes at 350°F
- Serve with favorite sides, like mash, baked potatoes, rice, veggies, you name it!
Dividing a standard meatloaf mixture into individual portions solves the inherent temperature control issues of large ground meat formats, drastically reducing internal cooking time while maximizing the surface area available for crisping. Ground turkey presents a distinct challenge because its low fat content causes the meat to dry out rapidly under dry heat. Wrapping each mini loaf in applewood bacon introduces external rendered fat that bastes the poultry throughout the baking process, compensating for the natural leanness of the bird.
- Chop the onions, mushrooms, and bell peppers to a uniform fine dice so they distribute evenly without creating structural weak points that cause the loaves to crumble.
- Add the breadcrumbs incrementally rather than all at once, stopping as soon as the mixture holds a cohesive football shape while retaining internal moisture.
- Set the oven to 350 degrees Fahrenheit and bake the portions uncovered for one hour and fifteen minutes to ensure the bacon crisps while the interior reaches a safe temperature.
Individual poultry loaves store safely in an airtight container in the refrigerator for up to four days. Reheating them gently prevents the exterior bacon from burning further while warming the center.
