Bacon-Wrapped Mini Meatloaf
"This is a fantastic recipe to make ahead of time and have frozen, just to use at your convenience!! The addition of grated carrot to the mixture is a smart way to work veggies into the meal, while the bacon helps keep the patties moist while frozen."
photo by rangerskadi
- Ready In:
- 1hr 4mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 teaspoon vegetable oil
- 1 cup peeled coarsely grated carrot
- 1⁄2 onion, finely chopped
- 1 garlic clove, minced
- 1⁄2 lb extra lean ground turkey
- 1 egg, lightly beaten
- 1⁄4 cup finely chopped fresh parsley
- 1⁄4 cup seasoned dry bread crumb
- 2 tablespoons chili sauce
- 4 slices smoked bacon
directions
- In a large non-stick skillet, heat oil over medium-high heat. Cook carrots and onion until tender and golden about 5 minutes. Stir in garlic and cook 1 minute. Set aside to cool.
- In a bowl, use your hands to combine the turkey, egg, parsley, breadcrumbs, chili sauce and the cooled onion mixture until just blended. Do not overwork or the mixture will become tough when cooked. Divide into 4 equal portions and shape into thick patty, about 3-inches across. Wrap a slice of bacon around the edge of the each patty. To freeze, wrap individual patties in plastic wrap and store in a resealable plastic freezer bag.
- .
- Remove plastic wrap from frozen patties and place them on a grease rimmed baking sheet and bake in a preheated 375F oven until cooked through and patties reach an internal temperature of 165F, 40-45 minutes. If baking from fresh, cook 35-40 minutes. Serve with baked sweet potatoes and broccolini, if desired.
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Reviews
-
Comfort food! I've been searching for healthy recipes to make ahead and freeze this winter. I'm not big on meatloaf but for some reason this recipe caught my eye. (Maybe it was the bacon.) <br/><br/>I doubled the amount of meat, because it seemed like the meat to veg/bread crumb ratio was a bit off. This probably wasn't necessary, but I enjoyed the meatier texture. I also doubled the bread crumbs, and used just under two eggs. (I dislike an "eggy" meatloaf.) <br/><br/>I pre-cooked the bacon just a bit to render off some of the fat, and that seemed to work well. I was also sure to not over mix the ingredients. <br/><br/>It turned out fantastic! My version made four large burger-like loaves. The larger size meant I had to use two pieces of bacon (BACON!!!) for each one. It also meant adding about seven additional minutes to the cooking time. <br/><br/>I am very picky, and I really enjoyed this recipe. Can't wait to try it from the freezer. I predict it will be just as good!
RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
