Saturday, September 17, 2011

Turkey Club Meatloaf

Served with a simple salad of lettuce and tomato, this makes a warm and filling recreation of the classic club sandwich.

1 lb. ground white meat turkey
1 cup finely shredded cheddar cheese
½ cup matzo meal (or other safe crumb, finely ground)
¼ cup milk or yeast free chicken stock
1 large egg
½ teaspoon salt
¼ teaspoon pepper
10 slices bacon

Preheat oven to 375 degrees F.
In a large bowl, soak crumb in milk (or stock).
While crumb soaks up liquid, lay bacon on a large sheet of parchment, overlapping slices slightly to create a wrap for meatloaf.
Add turkey, cheese, egg, salt and pepper into softened crumbs and mix until all ingredients are fully incorporated.
Place meatloaf mixture in the middle of the bacon wrap, forming a loaf.
Fold parchment around the loaf, carefully pressing bacon around the uncooked meatloaf to cover.
Once the parchment is securely wrapped around the loaf, turn over and cook on a baking pan for 30 minutes.
Remove the meatloaf from the oven and increase the temperature to 425 degrees F.
Cut open the parchment carefully and then continue to bake for another 5-10 minutes until bacon is browned and meatloaf is cooked through.

Serves 2-4

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