Turkey mummy meatloaf with bacon
Tender turkey meatloaf under bacon bandages with ketchup glaze.
Active time25 min
Cooking1 h
Total1 h 30 minResting : 15 min
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Ingredients
- 2 garlic cloves
- 1 onion
- 120 ml whole milk
- 50 g mozzarella
- 2 eggs
- 225 g sliced bacon
- 900 g ground turkey
- 60 g panko breadcrumbs
- 15 ml olive oil
- 2 tsp Dijon mustard
- 2 pitted black olives
- 2 tbsp dried parsley
- ½ tsp ground black pepper
- 10 ml Worcestershire sauce
- 1 tsp fine salt
- 50 g brown sugar
- ½ tsp dried thyme
- 23 ml cider vinegar
- 120 ml ketchup
Preparation
Heat oven to 180 °C. Peel and chop onion and garlic. Cook onion in oil for 5 minutes. Add garlic and thyme and stir for 1 minute. Let cool slightly.
2 garlic cloves1 onion15 ml olive oil½ tsp dried thyme- oven
- knife
- chopping board
- frying pan
- spoon
Beat eggs with milk, mustard, Worcestershire, salt and pepper. Gently mix in ground turkey, panko, parsley and cooled aromatics. On a lined baking tray, shape an oval head about 5 cm thick and press in eye sockets.
120 ml whole milk2 eggs900 g ground turkey60 g panko breadcrumbs2 tsp Dijon mustard2 tbsp dried parsley½ tsp ground black pepper10 ml Worcestershire sauce1 tsp fine salt- mixing bowl
- whisk
- baking tray
- baking paper
- spoon
Mix ketchup, sugar and vinegar and brush over the meat. Drape bacon strips like bandages, leaving eye sockets clear. Bake for about 50 minutes, checking the centre reaches 75 °C.
225 g sliced bacon50 g brown sugar23 ml cider vinegar120 ml ketchup- mixing bowl
- pastry brush
- oven
- food thermometer
Rest for 15 minutes. Cut mozzarella into discs and place in the sockets with the olives.
50 g mozzarella2 pitted black olives- knife
- chopping board
Allergens
- Eggs
- Fish
- Gluten
- Milk
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration