Turkey Meatloaf
Looking for something to do with the last of that Thanksgiving bird? Why not ground it up and go out in style!
This turkey meatloaf is a recipe from our very own Sally Gordon, former owner of Gordon’s Cafe & Wine Bar in Yountville, and is the ultimate in winter comforts foods. You may like to wash this down with a little of our 2010 Dry Creek Valley Zinfandel or possibly even the 2011 McFadden Farm Zinfandel
| Saturday Night Turkey Meatloaf |
Recipe type: Main Course
Author:
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 4-6 people
Ingredients
- 2 lbs of ground dark turkey meat
- 2 large beaten eggs
- 1 packet of matzo meal (Striet’s or Maneschevitz)
- 2 tablespoons olive oil
- 1 large Walla Walla sweet onion or other sweet onion
- 1 small green pepper
- 1 teaspoon celery salt
- salt and pepper to taster
- 3 tablespoons of ketchup
- 3 slices applewood sliced bacon – excess fat removed
Instructions
- Pre-heat oven to 375
- Process onion until almost liquid.
- Chop bell pepper.
- Add all ingredients together until well mixed.
- Turn into large loaf pan or similar pan.
- Spread ketchup over top.
- Place bacon strips on top of meatloaf and place in the oven.
- Cook until coming away from the sides and, when pierced, is cooked through.
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