10 Bacon Turkey Meatloaf Recipes With a Rich Savory Finish

Turkey meatloaf is a comforting dinner option, and bacon adds a savory finish that makes it extra satisfying. These recipes offer practical ways to keep meatloaf moist and bring plenty of flavor to the table. Whether you’re planning a weeknight meal or looking for a new family favorite, you’ll find ideas worth trying here.

Helpful Tips Before You Start

A few simple steps can help your bacon turkey meatloaf stay moist and cook evenly.

Choose Ground Turkey With Some Fat

Lean turkey can dry out in the oven. If available, use ground turkey with a little more fat, or add moisture with ingredients like grated onion, milk, or finely chopped vegetables.

Cook Bacon Before Mixing

Cook bacon until crisp, then cool and crumble it before adding it to the meat mixture. This helps keep the loaf from turning greasy and spreads the smoky flavor throughout.

Mix Gently

Combine the ingredients just until they come together. Overmixing can make turkey meatloaf dense and firm.

Check the Center Temperature

Use an instant-read thermometer in the thickest part of the loaf. Ground turkey should reach 165°F (74°C) for food safety.

Let It Rest Before Slicing

Rest the meatloaf for about 10 minutes after baking. This gives the juices time to settle and helps the slices hold their shape.

Smoky Bacon-Wrapped Turkey Meatloaf with Garlic Mashed Potatoes

Smoky bacon wraps a tender turkey meatloaf, adding crisp edges and savory flavor as it bakes. Garlic, smoked paprika, and a touch of barbecue sauce give the loaf a warm, smoky finish.

Serve it with creamy garlic mashed potatoes for a cozy family dinner or a relaxed weekend meal. The potatoes can cook while the meatloaf bakes, so both parts are ready to serve together.

Smoky Bacon-Wrapped Turkey Meatloaf with Garlic Mashed Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup finely chopped yellow onion
• 2 tablespoons barbecue sauce, divided
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¾ teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 6 thin-cut bacon slices
• 1½ pounds Yukon Gold potatoes, peeled and cut into chunks
• 2 garlic cloves, peeled
• 3 tablespoons unsalted butter
• ⅓ cup milk, warmed

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with foil and set a wire rack on top, if available.
• In a large bowl, combine the ground turkey, egg, panko, chopped onion, 1 tablespoon of the barbecue sauce, smoked paprika, garlic powder, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper. Mix gently until evenly combined.
• Shape the turkey mixture into a compact loaf on the prepared rack or baking sheet. Lay the bacon slices across the loaf, tucking the ends underneath. Brush the bacon with the remaining 1 tablespoon barbecue sauce.
• Bake until the bacon is browned and the center of the meatloaf reaches 165°F, about 50 to 60 minutes. Rest the loaf for 10 minutes before slicing so it holds together.
• While the meatloaf bakes, place the potatoes and peeled garlic cloves in a large pot. Cover with cold water and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes. Drain well.
• Return the potatoes and garlic to the pot. Add the butter, warm milk, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Mash until creamy, adding a little more warm milk if needed.
• Slice the rested meatloaf and serve with the garlic mashed potatoes.

merknader

Use thin-cut bacon so it cooks through and browns while the turkey loaf reaches temperature. If the bacon needs more color near the end, broil briefly while watching closely. For especially smooth potatoes, mash them while they are still hot and add the warm milk gradually.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Wire Rack, Large Mixing Bowl, Large Pot, Potato Masher, Meat Thermometer

Maple-Dijon Turkey Meatloaf with Bacon and Roasted Root Vegetables

Maple and Dijon bring a sweet, tangy glaze to lean turkey meatloaf, while bacon adds a smoky, savory finish. Roasting carrots, parsnips, and potatoes alongside the loaf makes this a hearty meal with minimal fuss.

It works well for a cozy weeknight dinner or a relaxed Sunday meal. The meatloaf stays tender, the bacon turns crisp at the edges, and the vegetables roast until golden and soft.

Maple-Dijon Turkey Meatloaf with Bacon and Roasted Root Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 4 slices bacon, divided
• 1 large egg
• ⅓ cup plain breadcrumbs
• ¼ cup finely chopped yellow onion
• 1 tablespoon milk
• 1 tablespoon Dijon mustard, divided
• 1 tablespoon pure maple syrup, divided
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 medium carrots, cut into 1-inch pieces
• 2 medium parsnips, cut into 1-inch pieces
• 12 ounces baby potatoes, halved
• 1 tablespoon olive oil
• ½ teaspoon dried thyme

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Chop 2 slices of bacon into small pieces and cook them in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and let cool slightly.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, onion, milk, cooked bacon, ½ tablespoon Dijon mustard, ½ tablespoon maple syrup, salt, and pepper. Mix gently until just combined.
• Shape the mixture into a compact loaf in the center of the prepared baking sheet. Lay the remaining 2 bacon slices across the top, tucking the ends underneath if needed.
• In a bowl, toss the carrots, parsnips, and potatoes with the olive oil and dried thyme. Spread them around the meatloaf in a single layer, leaving a little space between the pieces.
• Stir the remaining ½ tablespoon Dijon mustard and ½ tablespoon maple syrup together in a small bowl. Brush the mixture over the bacon-topped loaf.
• Roast until the vegetables are tender and the center of the meatloaf reaches 165°F, about 40 to 50 minutes. If the bacon is browned before the meatloaf is cooked through, loosely cover the loaf with foil for the remaining cooking time.
• Let the meatloaf rest for 5 minutes before slicing. Serve with the roasted root vegetables.

merknader

Cut the root vegetables into similar-sized pieces so they roast evenly, and keep them in a single layer for better browning. For a stronger tang, add a little more Dijon to the glaze while keeping the maple syrup for balance.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Skillet, Mixing Bowl, Meat Thermometer

Italian Turkey Meatloaf Stuffed with Mozzarella, Sun-Dried Tomatoes, and Bacon

This Italian-inspired turkey meatloaf has a savory bacon-studded exterior and a tender center filled with mozzarella and sun-dried tomatoes. Each slice brings together smoky, tangy, and creamy flavors.

It makes a cozy main dish for a family dinner or an easy centerpiece for a casual weekend meal. Letting the loaf rest before slicing helps keep the filling in place.

Italian Turkey Meatloaf Stuffed with Mozzarella, Sun-Dried Tomatoes, and Bacon

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 4 slices bacon, divided
• 1 large egg
• ⅓ cup plain breadcrumbs
• ¼ cup grated Parmesan
• 2 tablespoons milk
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded mozzarella
• ⅓ cup chopped oil-packed sun-dried tomatoes, drained
• 2 tablespoons ketchup

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Cook 2 slices of bacon in a skillet until crisp, then transfer them to a paper towel to cool. Finely crumble the cooled bacon.
• In a large bowl, gently combine the ground turkey, egg, breadcrumbs, Parmesan, milk, Italian seasoning, garlic powder, salt, pepper, and crumbled bacon. Stop mixing as soon as the ingredients are evenly combined.
• Place a large sheet of parchment on the counter. Pat the turkey mixture into a rectangle about ½ inch thick. Sprinkle the mozzarella and chopped sun-dried tomatoes down the center, leaving a border around the edges.
• Use the parchment to help roll the turkey mixture around the filling, pinching the seam and ends closed. Transfer the loaf seam-side down to the prepared baking sheet.
• Spread the ketchup over the top. Cut the remaining 2 slices of bacon in half and lay the pieces across the loaf. Bake until the center reaches 165°F on an instant-read thermometer.
• Rest the meatloaf for 10 minutes before slicing. Serve the slices carefully so the mozzarella and sun-dried tomato filling stays tucked inside.

merknader

Drain the sun-dried tomatoes well so their oil does not make the filling slippery, and seal the meatloaf firmly around the mozzarella to help prevent it from escaping as it melts. For neat slices, use a sharp knife and wipe it clean between cuts.

Course: Main Course
Cuisine: Italian
Equipment: Skillet, Mixing Bowl, Rimmed Baking Sheet, Parchment Paper, Instant-Read Thermometer

BBQ Bacon Turkey Meatloaf Sliders with Tangy Slaw

These sliders bring together tender turkey meatloaf, smoky bacon, and a tangy cabbage slaw in a soft bun. A little barbecue sauce adds a sweet, savory glaze that pairs well with the crisp, creamy topping.

They work well for a casual dinner, game-day spread, or small gathering. Bake the meatloaf as one loaf, then slice it into slider-sized portions for easy assembly.

BBQ Bacon Turkey Meatloaf Sliders with Tangy Slaw

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 4 slices bacon, divided
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely diced yellow onion
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup barbecue sauce, divided
• 2 cups thinly sliced green cabbage
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon granulated sugar
• 8 slider buns

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Cook 2 slices of bacon in a skillet until crisp, then transfer them to a paper towel-lined plate. Once cool, crumble them. Set the skillet aside.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, diced onion, Worcestershire sauce, garlic powder, salt, pepper, crumbled bacon, and 2 tablespoons of the barbecue sauce. Mix gently until combined.
• Shape the mixture into a compact loaf on the prepared baking sheet. Spread 2 tablespoons of barbecue sauce over the top. Bake until the center reaches 165°F, about 40 to 50 minutes. Let the loaf rest for 10 minutes before slicing.
• While the meatloaf bakes, whisk the mayonnaise, apple cider vinegar, and sugar in a bowl. Add the cabbage and toss until coated. Refrigerate the slaw until ready to assemble the sliders.
• Cook the remaining 2 slices of bacon in the skillet until crisp. Drain on a paper towel, then break each slice in half.
• Slice the meatloaf into 8 portions. Split the slider buns and place a meatloaf slice on each bottom half. Add a spoonful of slaw and half a bacon slice to each, then close with the bun tops.

merknader

For neat slider portions, let the meatloaf rest before slicing and use a sharp knife. If assembling ahead, keep the slaw and buns separate from the meatloaf so the buns stay soft and the cabbage stays crisp.

Course: Main Course
Cuisine: American
Equipment: Baking Sheet, Parchment Paper, Skillet, Mixing Bowl, Meat Thermometer

Chipotle Bacon Turkey Meatloaf with Black Bean Corn Salad

Smoky chipotle and crisp bacon give lean turkey meatloaf a savory finish, while a fresh black bean and corn salad adds color and a bright, hearty side. A little lime in the salad balances the warmth of the chipotle.

This recipe works well for a relaxed weeknight dinner or a casual weekend meal. Bake the meatloaf in a loaf pan, then serve it with the salad for a satisfying plate with tender slices and a fresh, lightly tangy contrast.

Chipotle Bacon Turkey Meatloaf with Black Bean Corn Salad

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 4 slices bacon, divided
• 1 large egg
• 1/2 cup plain breadcrumbs
• 2 tablespoons finely chopped yellow onion
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels, thawed if frozen
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with foil and set a wire rack on top. Chop 2 slices of bacon into small pieces and cook them in a skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and let it cool. Leave the remaining 2 slices whole.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, yellow onion, chipotle peppers, adobo sauce, garlic powder, cumin, salt, pepper, and cooled chopped bacon. Mix gently until combined, taking care not to compact the mixture.
• Shape the turkey mixture into a compact loaf on the rack. Lay the 2 whole bacon slices across the top, tucking the ends underneath. Bake until the center reaches 165°F, about 50 to 60 minutes. Let the meatloaf rest for 10 minutes before slicing.
• While the meatloaf bakes, make the salad. In a medium bowl, combine the black beans, corn, red bell pepper, cilantro, lime juice, and olive oil. Stir gently and let the salad stand while the meatloaf finishes baking.
• Slice the rested meatloaf and serve with the black bean and corn salad.

merknader

For a milder meatloaf, use 2 teaspoons of minced chipotle peppers and keep the full tablespoon of adobo sauce for smoky flavor. If the salad sits for a while, stir it again before serving so the lime juice and olive oil coat the beans and corn evenly.

Course: Main Course
Cuisine: Mexican
Equipment: Rimmed Baking Sheet, Wire Rack, Skillet, Large Mixing Bowl, Medium Mixing Bowl

Bacon-Wrapped Turkey Meatloaf Wellington with Mushroom Filling

This turkey meatloaf combines a savory mushroom filling with a crisp bacon wrap for a hearty Wellington-style centerpiece. A layer of puff pastry adds a flaky finish while keeping the meatloaf tender inside.

It works well for a weekend dinner or a special meal when you want something substantial but easy to portion. Let it rest before slicing so the turkey, mushrooms, bacon, and pastry hold together neatly.

Bacon-Wrapped Turkey Meatloaf Wellington with Mushroom Filling

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, finely chopped
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground turkey
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 thin slices bacon
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten

fremgangsmåte

 

• Heat the olive oil in a skillet over medium heat. Add the mushrooms and onion. Cook, stirring occasionally, until softened and most of their moisture has evaporated, about 8 to 10 minutes. Stir in the garlic and cook for 30 seconds. Spread the mixture on a plate and let it cool completely.
• Heat the oven to 400°F. In a mixing bowl, combine the ground turkey, egg, breadcrumbs, Dijon mustard, thyme, salt, pepper, and cooled mushroom mixture. Mix gently until evenly combined.
• Shape the turkey mixture into a compact loaf. Lay the bacon slices side by side on a sheet of parchment, slightly overlapping them. Place the loaf in the center and wrap the bacon around it, tucking the ends underneath.
• Set the wrapped loaf seam-side down on a rimmed baking sheet. Bake for 25 minutes, until the bacon has started to render but is not fully crisp. Remove it from the oven and let it cool for a few minutes.
• Roll the thawed puff pastry into a rectangle large enough to enclose the loaf. Place the bacon-wrapped meatloaf in the center and fold the pastry around it, trimming any excess. Pinch the seams closed and place the Wellington seam-side down on the baking sheet.
• Brush the pastry with the beaten egg. Return the Wellington to the oven and bake for 25 to 30 minutes, until the pastry is deep golden and the center of the turkey reaches 165°F.
• Rest the Wellington for 10 minutes before slicing. Use a sharp serrated knife to cut through the pastry cleanly.

merknader

Cook the mushrooms until their moisture has mostly evaporated, then cool them before mixing them into the turkey so the filling stays firm. If the pastry softens while you wrap the loaf, chill the assembled Wellington briefly before baking. Letting it rest before slicing helps keep the mushroom filling in place.

Course: Main Course
Cuisine: American
Equipment: Skillet, Mixing Bowl, Rimmed Baking Sheet, Parchment Paper, Pastry Brush

Pesto Bacon Turkey Meatloaf with Orzo and Roasted Cherry Tomatoes

This turkey meatloaf brings together savory bacon, basil pesto, and Parmesan for a tender, flavorful main dish. Roasted cherry tomatoes add a sweet, juicy contrast, while orzo makes it a satisfying one-pan-style dinner when served alongside.

It works well for a cozy family meal or a relaxed weekend dinner. The meatloaf is rich and savory, with a crisp bacon top and a fresh, herby finish from the pesto.

Pesto Bacon Turkey Meatloaf with Orzo and Roasted Cherry Tomatoes

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 4 slices bacon, divided
• 1/3 cup basil pesto
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• 1 cup orzo
• 2 cups chicken broth
• 1 tablespoon chopped fresh basil

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Set a large pot of water or broth aside for cooking the orzo later.
• Chop 2 slices of bacon into small pieces. In a large bowl, combine the ground turkey, chopped bacon, pesto, panko, egg, Parmesan, salt, and black pepper. Mix gently until just combined.
• Shape the turkey mixture into a loaf on one side of the prepared baking sheet. Lay the remaining 2 bacon slices across the top, tucking the ends under the loaf.
• Place the cherry tomatoes on the other side of the baking sheet. Toss them with the olive oil, then spread them out in a single layer.
• Bake until the meatloaf reaches an internal temperature of 165°F and the tomatoes are soft and lightly blistered, about 35 to 45 minutes. Let the meatloaf rest for 5 minutes before slicing.
• While the meatloaf bakes, cook the orzo in a large pot according to the package directions, using the chicken broth as the cooking liquid. Drain any excess broth if needed.
• Spoon the orzo onto plates and top with slices of meatloaf and roasted cherry tomatoes. Finish with the chopped fresh basil.

merknader

For a tender loaf, mix the turkey mixture only until the ingredients come together. If the tomatoes finish roasting before the meatloaf, transfer them to a bowl and cover loosely while the loaf continues to bake. Stir a spoonful of the tomatoes’ pan juices into the orzo just before serving.

Course: Main Course
Cuisine: Italian-American
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Mixing Bowl, Large Pot, Meat Thermometer

Bourbon-Glazed Bacon Turkey Meatloaf with Sweet Potato Mash

This turkey meatloaf gets a savory boost from crisp bacon, while a bourbon, brown sugar, and Dijon glaze adds a sweet, tangy finish. The glaze goes on near the end of baking, so it coats the loaf without burning.

Serve it over creamy sweet potato mash for a cozy dinner that feels right at home on a chilly evening or at a relaxed weekend meal. The meatloaf stays tender, and the mash makes a smooth, gently sweet contrast.

Bourbon-Glazed Bacon Turkey Meatloaf with Sweet Potato Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 4 slices bacon, finely chopped
• 1 pound ground turkey
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup finely diced yellow onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup bourbon
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 1/2 pounds sweet potatoes, peeled and cut into chunks
• 2 tablespoons unsalted butter
• 1/4 cup milk

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Cook the chopped bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate and let it cool slightly.
• In a large bowl, combine the ground turkey, panko, egg, onion, Worcestershire sauce, salt, pepper, and cooked bacon. Mix gently until just combined, then shape the mixture into a compact loaf on the prepared baking sheet.
• Bake the meatloaf for 30 minutes. While it bakes, stir the bourbon, brown sugar, and Dijon mustard together in a small bowl until the sugar is mostly dissolved.
• Spoon the bourbon glaze over the meatloaf. Return it to the oven and bake for about 15 minutes more, until the center reaches 165°F. Let the meatloaf rest for 10 minutes before slicing.
• While the meatloaf bakes, place the sweet potatoes in a saucepan and cover them with water. Bring to a boil, then cook until the chunks are fork-tender, about 15 to 20 minutes. Drain well.
• Mash the sweet potatoes with the butter and milk until smooth. Serve the sliced glazed meatloaf over the mash.

merknader

Mix the turkey gently to keep the loaf tender, and let it rest before slicing so the pieces hold together. If you prefer a thicker glaze, simmer the bourbon, brown sugar, and Dijon in a small saucepan for a few minutes before brushing it over the meatloaf.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Skillet, Mixing Bowl, Saucepan, Potato Masher

Greek-Style Turkey Meatloaf with Bacon, Feta, and Lemon Potatoes

Crisp bacon, tangy feta, and oregano bring a Greek-inspired savory finish to tender turkey meatloaf. Lemon-roasted potatoes cook alongside it, soaking up the bright flavor as they turn golden at the edges.

This is a hearty one-pan-style dinner for a relaxed weeknight or a casual family meal. The meatloaf stays moist, while the potatoes balance its richness with fresh lemon and a little crispness.

Greek-Style Turkey Meatloaf with Bacon, Feta, and Lemon Potatoes

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1½ pounds ground turkey
• 4 slices bacon, finely chopped
• ½ cup crumbled feta, plus 2 tablespoons for topping
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup finely diced red onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1½ pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, chopped bacon, ½ cup feta, breadcrumbs, egg, red onion, garlic, oregano, salt, and pepper. Mix gently until evenly combined. Shape the mixture into a compact loaf in the center of the prepared baking sheet.
• In a bowl, toss the halved potatoes with the olive oil, lemon zest, half of the lemon juice, and a pinch of the listed salt. Arrange them around the meatloaf in a single layer, with the cut sides facing down where possible.
• Bake for 40 to 50 minutes, turning the potatoes once, until they are tender and browned and the center of the meatloaf reaches 165°F. Scatter the remaining feta over the loaf during the last 5 minutes of baking.
• Let the meatloaf rest for 5 minutes before slicing. Drizzle the potatoes with the remaining lemon juice and sprinkle the meatloaf and potatoes with parsley before serving.

merknader

Mix the turkey gently so the loaf stays tender, and avoid packing it too tightly. If the potatoes are not browned when the meatloaf is done, transfer them to a serving dish and return them to the oven for a few minutes while the loaf rests.

Course: Main Course
Cuisine: Mediterranean
Equipment: Large Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Meat Thermometer

Bacon Turkey Meatloaf Stuffed Peppers with Herbed Rice

These stuffed peppers bring together the savory comfort of bacon turkey meatloaf and a simple side of herbed rice in one colorful meal. The rice is mixed right into the filling, where it soaks up the juices and helps keep each pepper tender.

They work well for a weeknight dinner or a make-ahead meal. A little smoked paprika, parsley, and thyme add warmth and freshness, while melted cheddar gives the tops a cozy finish.

Bacon Turkey Meatloaf Stuffed Peppers with Herbed Rice

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 4 large bell peppers
• ¾ cup uncooked long-grain white rice
• 1½ cups low-sodium chicken broth
• 4 slices bacon, finely chopped
• 1 pound ground turkey
• ½ cup finely diced yellow onion
• 1 large egg
• ⅓ cup plain breadcrumbs
• 2 tablespoons chopped fresh parsley, divided
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ¾ teaspoon fine salt
• ¼ teaspoon black pepper
• 1 cup shredded cheddar cheese

fremgangsmåte

 

• Heat the oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers upright in a baking dish. If needed, trim a very small amount from the bottoms so they stand steadily.
• Combine the rice and chicken broth in a saucepan. Bring to a boil, then cover and reduce the heat to low. Cook according to the rice package directions until tender and the broth is absorbed. Fluff with a fork and set aside.
• While the rice cooks, place the chopped bacon in a skillet over medium heat. Cook until browned and crisp, stirring occasionally. Transfer the bacon to a paper towel-lined plate. Pour off most of the rendered fat, leaving about 1 teaspoon in the skillet.
• Add the diced onion to the skillet and cook over medium heat until softened, about 4 minutes. Let the onion cool slightly.
• In a large bowl, combine the ground turkey, cooked rice, bacon, onion, egg, breadcrumbs, 1 tablespoon of the parsley, thyme, smoked paprika, salt, and black pepper. Mix gently until just combined.
• Spoon the filling evenly into the prepared peppers, mounding it slightly. Cover the baking dish loosely with foil and bake for 35 minutes, or until the peppers are beginning to soften and the turkey is cooked through.
• Remove the foil and sprinkle the cheddar over the stuffed peppers. Bake uncovered for 8 to 10 minutes, until the cheese has melted. Let the peppers rest for 5 minutes, then finish with the remaining parsley.

merknader

For peppers that hold their shape, choose ones with flat bottoms and keep them upright in a snug baking dish. If the tops brown before the filling is ready, cover them loosely with foil again. Leftovers reheat well covered in the oven, which helps keep the rice-filled centers from drying out.

Course: Main Course
Cuisine: American
Equipment: Baking Dish, Saucepan, Large Skillet, Mixing Bowl, Foil