Tarragon turkey hash loaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Bacon; cut in half |
| 1 | Onion; chopped | |
| 1 | small | Red bell pepper; chopped |
| 2 | cups | Diced cooked waxy potatoes; (about 2 potatoes) |
| 1½ | pounds | Ground turkey |
| 1 | cup | Firm white bread crumbs or herb seasoned stuffing mix |
| 1 | cup | Cooked green peas |
| ⅓ | cup | Chopped flat leaf parsley |
| 2 | tablespoons | Chopped fresh tarragon or 1 1/2 teaspoons dried |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 2 | Eggs | |
Directions
Preheat oven to 350 degrees. In a large skillet, cook the bacon until limp and some of the fat is rendered. Remove the bacon from the skillet, leaving about 2 tablespoons drippings in the skillet. Add the onion and bell pepper to the drippings and cook over medium heat until just softened, about 3 minutes. Raise the heat to medium high, add the potato and cook, stirring often, until the vegetables are just golden, about 5 minutes.
In a large mixing bowl, use your hands to gently but thoroughly combine the turkey, bread crumbs, peas, parsley, tarragon, paprika, salt, pepper, eggs, and cooked vegetables.
Pat the mixture into a shallow 2 quart baking pan. Lay the partially cooked bacon slices over the top. Bake the loaf until it is firm, the top is richly browned, and a meat thermometer inserted into the center of the loaf registers 160 degrees, 45 to 50 minutes.
Let the meatloaf stand in the baking dish for 5 to 10 minutes before cutting into squares to serve.
For leftovers, reheat in a microwave and serve on a bed of steamed greens topped with a spoonful of stewed tomatoes.
Yield: 6 servings
NOTES : Recipe courtesy of Melanie Barnard, "Everybody Loves Meatloaf" Recipe by: Cooking Live Show #CL9052 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998