Turkey Meatloaf

One of my go-to dishes became the turkey meatloaf I share with you today. It has a lot of feta cheese, herbs and seasonings topped with an easy barbecue bacon sauce. (Side note: I added the barbecue/ketchup after we were over the keto diet, ha-ha.)

The barbecue sauce makes an excellent addition to this dish; paired with crumbled bacon and shredded cheddar cheese, it’s a win.

I also use lightly dried Italian herbs made by Gourmet Garden, which is located in the fresh herb section at the grocery store.

One 0.35 oz. container works perfect for this recipe, and if you can’t find these, you could use fresh basil and parsley or 2 T dried Italian seasoning blend.

Ingredients

For the Meatloaf

1 T Olive Oil

½ Medium Yellow Onion, minced

One clove Garlic, minced

3# Ground Turkey

6 oz. Container Feta, Crumbled

• 0.35 oz Container Lightly Dried Italian Herbs Substitution listed above

2 Eggs, Large

½ C Almond Flour, OR Finely Ground Italian Breadcrumbs

1 T Worcestershire Sauce

1 T Dijon Mustard

2 t Salt

½ t Black Pepper

For the topping

¾ C Barbecue Sauce

¾ C Ketchup

2 T Light Brown Sugar (Can use Dark Brown)

8 pieces Bacon, Cooked, and Crumbled

8 oz. Cheddar Cheese, Shredded

Directions

Set oven to 350 degrees and lightly grease a medium-size roasting pan and set aside.

Sauté the minced onion in the 1 T olive oil for about 2 minutes, and then add the minced garlic and cook for 2 more minutes, or until onions are translucent. Set aside to cool.

In a large mixing bowl, combine the 3 pounds of ground turkey with the remaining ingredients, adding in the cooked onion and garlic mixture at the end (when cooled).

Place the meatloaf mixture in the greased roasting pan, shape into a loaf, cover with foil and bake for 45 minutes.

While the meatloaf is in the oven, combine the barbecue, ketchup, and brown sugar in a small bowl. Have the bacon cooked and crumbled, set aside in a separate dish.

Have cheese shredded and set aside in a separate dish.

Pull meatloaf from the oven, remove the foil, and check the internal temperature; when it reaches 155 degrees, brush the barbecue topping over the loaf, sprinkle the crumbled bacon and cheddar cheese over the entire loaf, and put back in the oven for another 10 to 12 minutes.

Pull meatloaf and recheck the temp; it is cooked when the thermometer reads 165 degrees

Once the meatloaf is done, let it rest for about 5 minutes before cutting.

Slice meatloaf and serve with your favorite side dishes!