Turkey Meatloaf with Fennel and Bacon
by Allison Ehri Kreitler
Wrapped in bacon and lashed with a double dose of fennel, this turkey meatloaf is anything but austere. Create your own customized meatlof recipe with the Recipe Maker.
Serves 8
2 Tbs. plus 1 tsp. canola or olive oil
1 medium yellow onion, chopped
1 cup small-diced fennel
2 large cloves garlic, finely chopped
3/4 cup dry white wine
4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
1 cup whole milk
2 lb. ground turkey (not 100% breast meat)
2 large eggs
1/3 cup sliced scallions
2 tsp. coarsely chopped fennel seeds
1/2 tsp. crushed red pepper flakes
1 Tbs. Worcestershire sauce
Kosher Salt
Freshly ground black pepper
10 oz. sliced bacon (about 9 strips)
Tip: For a leaner meatloaf, omit the bacon and instead glaze the loaf with 2 Tbs. honey before cooking (you can skip the broiling step at the end).
Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, fennel, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
Add the white wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture.
Position a rack in the center of the oven and heat the oven to 375°F.
Add the turkey and eggs to the onion mixture. Scatter the scallions, fennel seeds, and red pepper flakes over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.
Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
Bake until an instant-read thermometer registers 165°F in the center of the meatloaf, 40 to 55 minutes.
Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.
Serving Suggestions
Serve with luscious
Sour Cream and Leek Mashed Potatoes on the side and
Red Grape, Polenta and Olive Oil Cake for dessert.
nutrition information (per serving):
Calories
(kcal):
390;
Fat
(g):
22;
Fat Calories
(kcal):
200;
Saturated Fat
(g):
6;
Protein
(g):
31;
Monounsaturated Fat
(g):
9;
Carbohydrates
(g):
13;
Polyunsaturated Fat
(g):
4.5;
Sodium
(mg):
810;
Cholesterol
(mg):
150;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 109
, pp. 65
January 4, 2011
