Turkey and beef meat loaf – wrapped in bacon!


Yesterday we had one of the worst snow storms in the last 5 years in Southern Ontario. It was of course a big mess for Toronto and all the larger towns, but it was also very pretty. We got all family (the three of us, the dog and the cat) at home and were lucky to spend all day inside, watching the storm through the windows. I had everything I needed to cook for the day and nobody had to go out of the house, other than our dog Turbo, who loves to play in the snow.


Since it was pretty much a snow day, treats were welcome and I decided to go off the “very healthy” choice for dinner to something hearty, special and tasty, always.

I found this recipe through The Kitchn and the original recipe is here . I adapted it my way, decreasing the amount of spices and adding one extra egg for more moisture.
It turned out perfect! Pure comfort food for dinner in a cold evening, crispy bacon wrapped all over, glaze on top, we had it with mashed sweet potatoes, extra gravy and a big green salad. I used a package of green pepper beef sauce as the gravy.
For next time though I will use turkey bacon instead to cut down the fat and calories, or not!

Turkey and beef meat loaf – wrapped in bacon!

1 pound ground beef
1 pound ground turkey
3/4 cup bread crumbs (Panko works too, I used whole wheat bread crumbs for diabetes friendly)
2 eggs
1/4 cup dried onion
1 teaspoon salt
1/2 tsp black pepper
2 teaspoons garlic powder
1 tsp red pepper flakes
1/2 tsp nutmeg
2 tsp dried rosemary
7 pieces of bacon

Pre heat oven to 350F.

Combine meat, breadcrumbs, egg and spices in a bowl until mixture is smooth and consistent.

Line a storage container with bacon, overlapping each piece.

Place the meat mixture into the bacon container and press down firmly but not too tight to avoid a packed and tuff loaf. Dump out onto a parchment lined cookie sheet. Give it a quick flip and it will pop right out of the container. Add bacon to the ends once it’s been turned out for a best presentation.
You can also divide the meat in 2 portions and store in the freezer for future use.


Bake for 30 minutes. Increase temperature to 450F for an additional 15-20 minutes. In the final 5 to 10 min. top the loaf with the glaze. The smaller size loaves will cook quickly, you’re watching for your bacon to be crisp and the internal temperature 170F. Allow to rest for 15 minutes before serving.

For the glaze: Make a quick mixture of ketchup, brown sugar, salt, pepper, worcestershire sauce, a splash of white vinegar and mustard powder. Just a dash of this and a dash of that type of thing, we really didn’t measure it up.


Enjoy and thanks for stopping by!

You might also like:

Must try meat loaf

Beef and sweet potato stew

Chicken pot pie with a puffy crust


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s