Turkey meatloaf with strawberry jam and bacon - Le Coup de Grâce

Turkey meatloaf with strawberry jam and bacon

Preparation :25 min Cooking :1h
Difficulty :easy
Servings :4

This turkey meat loaf with strawberry jam and bacon is another recipe developed for Exceldor. The sweet and salty mix is amazing and will remind you that a meatloaf is good after all!

Ingredients

  • 10 slices of bacon
  • 8 large coffee mushrooms, finely chopped
  • Olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon (15 g) Worcestershire sauce
  • 2 lb ground turkey
  • 1/4 cup (85 g) strawberry and basil jam Tigidou
  • 2 eggs, slightly beaten
  • 1/2 cup (21 g) bread crumbs
  • 1/4 cup (85 g)  milk
  • 1/2 teaspoon (2.5 g) dried basil
  • Salt and pepper from the mill

Preparation

  • Preheat the oven to 400 °F.
  • Cover a baking sheet with parchment paper and place bacon on top. Bake for 7 to 8 minutes or until bacon is slightly crispy. Place on paper towels and sponge the fat. Chop and reserve.
  • In a skillet heated over medium-high heat, cook the mushrooms for 4 to 5 minutes, stirring, to remove the water. Season with salt and pepper. Pour into a bowl and let cool for 5 minutes.
  • In the same pan over medium heat, add a drizzle of olive oil followed by shallot and garlic. Cook for 5 minutes to soften. Season with salt and pepper. Pour with mushrooms and add sauce Worcestershire. Mix and set aside.
  • In a large bowl, add the turkey, 2 tablespoons strawberry jam, eggs, bread crumbs, milk, basil, bacon pieces and mushroom mixture then season with salt and pepper. Mix well with your hands.
  • Butter a 9 “x 5” (23 x 13 cm) bread pan and pour the mixture. Spread the rest of the strawberry jam on top and place in the oven. Bake for about 45 minutes or until the internal temperature is 170°F. Cover with aluminum foil if the jam caramelizes too quickly! Let stand a few minutes before slicing and serving.
Created with Sketch. COOK MODE

My profile

My personal notes

My profile

My personal notes

Share

loading more

vivez le coup de grâce

Back to top