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.
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 9×13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10×4-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.
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).
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Moist and delicious! Was a big hit with the family! Made it with bacon, will try it next time with the glaze...
Delicious! I will admit that I did a lot of improv preparing this tonight. Nevertheless, it was tasty, moist, and appetizing.I know you're supposed to taste everything as you go, but I thought making the patty to taste the flavors was a bit too much. I know what I like!
Wonderful flavor, and certainly healthier than most meatloaf recipes. My husband didn't care for the "texture" of the diced fennel bulb, so next time I'll either saute longer or chop it finer. The seasonings given in the recipe were perfect for us. I used the honey glaze, which was delicious.
The best turkey meatloaf I've ever made by far. Also very tasty sliced cold in a sandwich.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?