Tarragon Turkey Hash Loaf

Recipe Ingredients

4		Bacon - cut in half
1		Onion - chopped
1		Red bell pepper - chopped (small)
2 cups	292g / 10oz	Diced cooked waxy potatoes - (about 2
		Potatoes) 1 1/2 pounds ground turkey 1 cup
		Firm white bread crumbs or herb seasoned stuffing mix
1 cup	237ml	Cooked green peas
1/3 cup	13g / 0.5oz	Chopped flat leaf parsley
2 tablespoons	30ml	Chopped fresh tarragon or 1 1/2 teaspoons dried
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper
2		Eggs

Recipe Instructions

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.

By "Angele and Jon Freeman"

Source:
Cooking Live Show #CL9052

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