Turkey Bacon Meatloaf
Meatloaf is the epitome of comfort food; it isn't fancy, doesn't require fancy equipment, and is always enjoyed by families. We have been making this one for years, no one is ever sad when this is on the meal plan. You really can't lose with bacon inside and outside with a sweet and tangy glaze. And the best part of this is??? This recipe makes TWO loaves, meaning you can have one chillin' in the freezer for a night you don't want to cook (steamer veggie bags are a Godsend) and no one is the wiser, it is still a delicious homemade meal!
The original recipe is from one of my fave TV chefs, Tyler Florence, out of his Family Dinners Cookbook. It has milk soaked bread and sugar plus ingredients containing tons of sugar; which does not match how I eat now. I was missing this beaut so I developed this version so I can enjoy it year round, on a Whole30 or not. Using good, sugar-free bacon makes a huge difference, that pork has no where to hide behind sugar crusts! You can serve this with the traditional mashed potatoes, a baked potato, roasted or steamed greens, salad, whatever your meatloaf memory included!
Turkey Bacon Meatloaves
Inspired by Tyler Florence's Family Meal
- 16 oz no-sugar bacon, (1 1/2 packs of bacon) Dice one package of bacon (10 oz)
- 1 large onion, diced
- 2 garlic cloves, diced
- 2 lbs ground turkey
- 1 tablespoon smoked paprika
- 1 cup almond flour
- 1/2 cup almond milk
- 1 large egg
- 1 tablespoon salt
- 1/2 teaspoon ground pepper
- 3 tablespoons compliant ketchup
- 1 tablespoon fish sauce, Red Boat brand
- 1 tablespoon coconut aminos
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon ground cloves
- 1/2 teaspoon chili powder
- 1/2 cup ketchup, compliant
- 1/4 cup Dijon (make sure it is without white wine)
- 3 Medjool Dates
- Heat a large skillet to medium-high heat and add the diced bacon, onions, and garlic. Cook until the bacon is crispy and the onions are caramelized. Put in a large bowl and let cool in the fridge.
- Preheat the oven to 350 and line a baking sheet with either parchment paper or a silicon baking mat.
- Blend the glaze ingredients, ketchup, Dijon, and dates, until smooth. Pour into a small saucepan and heat to boiling, then lower heat to a simmer.
- Take the cooled bacon mixture and add the remaining meatloaf ingredients to the bowl. Mix thoroughly. Divide the meatloaf mixture in half and form two oblong loaves on the prepared baking sheet.
- Take the remaining bacon slices and cut in half, layer them on the loaves with a slight overlap. Brush the glaze on the meatloaves, coating all over.
- Bake the meatloaves for 1 hour or until the internal temperature is 160 when you stick the meat thermometer in the small end. Let the meatloaves rest for 15-20 minutes before slicing.
- I serve one for dinner and freeze the other one. To freeze, cool it completely, wrap tightly in cling wrap and then place into a freezer bag. To cook, thaw overnight in the fridge and bake at 350 until heated through, about 30 minutes.
Make this glaze, three simple ingredients make such a good sauce! Process or blend it until smooth and get it on the heat, it is really thick so you need to heat it up for it to thin out.
I find that whisking the liquids help a bit with the meatloaf but it is totally unnecessary. Get all that stuff in the cooled bacon mixture bowl and get in there with your hands to mix.
Form two loaves, on a well loved and used silicon mat, the mixture is very sticky so maybe oil your hands before forming the loaves. Then use the half-sized bacon slices to cover the meatloaves, overlapping a little because the bacon will shrink up while it bakes.