My wife’s family is from Wyoming, so she comes from a long line of meat-and-potatoes lovers. These days we’re eating less red meat, so her family recipe got a makeover with ground turkey. The key to this recipe is the glaze, which adds enough flavor to make you forget you’re eating turkey.
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Combine the bread and milk in a small bowl and set aside for several minutes.
In a medium skillet, sauté the onions, diced bacon, and garlic over medium heat for 10 minutes, or until the onions are translucent; scrape the mixture into a large mixing bowl and allow to cool for 5 minutes or so.
Add the ground turkey, milk-soaked bread (discard any remaining milk), egg, ketchup, Worcestershire, and salt to the bowl with the onions and mix well. Divide the mixture in half and form each portion into an oblong mound on the prepared baking sheet. Top with the bacon strips.
In a small saucepan, combine the ketchup, mustard, and brown sugar and bring to a boil, stirring frequently. Use a pastry brush to paint a thick layer of the glaze onto each bacon-wrapped meat loaf.
Bake until the internal temperature reaches 160°F, or about 1 hour. Let the meat loaves rest for at least 20 minutes before slicing and serving.
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