This is the ultimate, foolproof, turkey meatloaf that is every kind of comforting that you would want a meatloaf to be. This just may be the only meatloaf recipe you'll ever need. Not only is this dish absolutely delicious, but it's also gluten-free. This flavorful meatloaf features bacon for added flavor and richness, and includes a special factor with a trio of tomato sauces and condiments to create an updated version of the traditional meatloaf topper. To make this meal even better, try enjoying it on a sandwich the next day.
4 ounces bacon (about 5 slices)
3/4 cup cup finely chopped sweet onion (about 3 1/2 oz.)
1/2 cup cup finely chopped celery (about 2 1/2 oz.)
1/2 cup cup finely chopped carrots (about 2 1/2 oz.)
Preheat oven to 375°F. Place bacon in a large skillet over medium-high. Cook, turning occasionally, until bacon is crisp, 6 to 8 minutes. Remove bacon, and drain on paper towels, reserving drippings in skillet. Cool bacon completely, about 5 minutes, and finely chop. Add onion, celery, carrots and garlic to skillet; cook, stirring occasionally, until very tender, 5 to 6 minutes. Remove from heat and cool completely, about 10 minutes.
Whisk together eggs, crushed cereal, milk, onion soup mix, mustard, Worcestershire sauce, and salt in a medium bowl. Stir together ketchup, tomato sauce, and chutney in a small bowl. Stir 1/2 cup ketchup mixture into egg mixture. Add turkey and onion mixture, and stir well to combine.
Line a baking sheet with aluminum foil, and coat with cooking spray. Gently shape meatloaf into 9- x 4-inch rectangle, and place on prepared baking sheet. Bake in preheated oven 40 minutes. Stir together chopped bacon and remaining ketchup mixture; spread over top of meatloaf. Bake until a thermometer inserted in thickest portion registers 160°F, about 5 more minutes. Remove from oven; let stand 10 minutes. Cut into 8 slices.
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