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

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