| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon; cut in half |
| 1 |
|
Onion; chopped |
| 1 |
sm |
Red bell pepper; chopped |
| 2 |
c |
Diced cooked waxy potatoes; (about 2 potatoes) |
| 1 1/2 |
lb |
Ground turkey |
| 1 |
c |
Firm white bread crumbs or herb seasoned stuffing mix |
| 1 |
c |
Cooked green peas |
| 1/3 |
c |
Chopped flat leaf parsley |
| 2 |
tb |
Chopped fresh tarragon or 1 1/2 teaspoons dried |
| 1 |
ts |
Paprika |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
|
Eggs |
INSTRUCTIONS
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.
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.
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.
Let the meatloaf stand in the baking dish for 5 to 10 minutes before
cutting into squares to serve.
For leftovers, reheat in a microwave and serve on a bed of steamed greens
topped with a spoonful of stewed tomatoes.
Yield: 6 servings
NOTES : Recipe courtesy of Melanie Barnard, "Everybody Loves Meatloaf"
Recipe by: Cooking Live Show #CL9052
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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