PaleOMG, but made a few changes; some for flavor, some to make it a bit less indulgent for a weeknight supper. I nixed the almond flour and scaled back on the quantity of sweet potato, raisins, and bacon. I've found that meat loaf holds together just fine without any binder, so I usually leave it out. I'm also not a huge fan of bacon-wrapped meat loaf since the slices on the outside end up being quite distinct from the loaf itself. Instead, I made an easy sweet mustard glaze by combining mustard and apple butter. The sharpness of the mustard was a nice contrast to the sweet and smoky flavors. Finally, I subbed ground turkey for ground beef, largely because I thought that sweet potato and bacon would complement it nicely.
I thought that the leftovers tasted even better than when it was freshly made, and it freezes beautifully. I individually wrapped the leftover slices and froze them that way. In the morning I grab a couple slices and put them in a tupperware container with some veggies, and by the time I'm ready for lunch the meat has thawed and I just heat everything up in the microwave.
SWEET POTATO & BACON TURKEY MEATLOAF WITH MUSTARD GLAZE
Makes 6 hearty servings
- 2.5 lbs 93% lean ground turkey
- 4 cloves garlic, minced
- 1 onion
- One 6 oz sweet potato (I used half a 12 oz tater)
- 6 oz bacon, chopped
- 1/4 cup (40 g) golden raisins (I think dried cranberries would work too!)
- 2 eggs
- 1.5 tsp salt
- 1 tsp ground black pepper
- 1 tsp cinnamon (I used super strong Vietnamese cinnamon, if you use something milder you might bump this up to 1.5 tsp)
- 2 Tbs smooth mustard (I used yellow mustard, you could try Dijon or brown deli mustard)
- 2 Tbs unsweetened apple butter (can substitute applesauce if you'd like)
- Preheat oven to 400 F
- Peel and shred the sweet potato. Dice the onion. I did both of these in the food processor.
- Put the chopped bacon in a cold skillet. Turn the heat to medium-high. Once the fat starts to render, stir in the raisins, onion, and garlic. Reduce heat to medium and continue to cook until the onions are translucent and the bacon is starting to crisp. Add the cinnamon and stir to combine, sauteeing for about 20 seconds or until fragrant. Transfer the mixture to a bowl and set aside to cool.
- Beat the eggs in a large bowl with the sweet potato, salt, and pepper. Add the ground
- turkey and mix thoroughly (it's easiest if you use your hands). Add the onion-bacon mixture and combine.
- Line a rimmed baking sheet with foil (I used nonstick foil). Shape the meat mixture into a loaf on the baking sheet. Combine the apple butter and mustard in a bowl, then evenly coat the loaf with it using a basting brush or the back of a spoon.
- Bake for 45 minutes. Let cool for 5-10 minutes before serving.