Turkey Meatloaf with Fennel and Bacon

Turkey Meatloaf with Fennel and Bacon
Photo by Scott Phillips

Ingredients

  • 1 Tbs. Worcestershire sauce
  • 2 large eggs
  • Kosher Salt
  • ½ tsp. crushed red pepper flakes
  • 1/3 cup sliced scallions
  • 2 lb. ground turkey (not 100% breast meat)
  • 1 cup whole milk
  • + 9 more ingredients
    • 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-½ cups)
    • 2 large cloves garlic, finely chopped
    • 1 cup small-diced fennel
    • 1 medium yellow onion, chopped
    • ¾ cup dry white wine
    • 2 Tbs. plus 1 tsp. canola or olive oil
    • 10 oz. sliced bacon (about 9 strips)
    • Freshly ground black pepper
    • 2 tsp. coarsely chopped fennel seeds

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, fennel, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Add the white wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let...

View full recipe at Fine Cooking

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