- 1 Tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, finely chopped
- 1 large carrot, grated
- 1 cup breadcrumbs
- 1 cup milk
- 1 egg, beaten
- 2 lb ground turkey
- ½ cup chopped fresh parsley
- 2 tsp kosher salt
- 1 Tbsp dried sage
- 1 tsp freshly ground pepper
- 2 Tbsp ketchup
- 10–12 bacon strips
Prep and Cook
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Place oil in a skillet set over medium-high heat. Add onions and saute until translucent, about 5 minutes. Add garlic and carrots and cook for another minute or two. Remove from stovetop and allow to cool.
Combine breadcrumbs and milk in a small bowl and stir. Add egg and mix to combine.
In a large mixing bowl add turkey, parsley, salt, sage and pepper. Add cooled vegetables and milk mixture and mix with hands until everything is combined. Shape meat into a 10” x 5” loaf and set on baking sheet.
Brush top of loaf with ketchup and lay strips of bacon diagonally across turkey, taking care to overlap them. Tuck bacon ends under the meatloaf.
Bake for 45 minutes, or until middle of the meatloaf reaches an internal temperature of 160°F.