TURKEY MEATLOAF WITH STRAWBERRY, BASIL, AND LEMON JAM AND BACON

PAIN DE VIANDE AU DINDON CONFITURE FRAISES BASILIC ET CITRON

In collaboration with
Samuel Joubert, Le Coup de Grâce

2-4 Portions
25 min Prepping
1h Cooking
Recipe Easy

Ingredients


  • 10 slices bacon
  • 8 large brown mushrooms, finely chopped
  • Olive oil
  • 2 French shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp. (15 ml) Worcestershire sauce
  • 1/4 cup (65 ml) Tigidou strawberry basil and lemon jam
  • 2 lightly beaten eggs
  • 1/2 cup (125 ml) breadcrumbs
  • 1/4 cup (65 ml) milk
  • 1/2 tsp. (3 ml) dried basil
  • Salt and ground pepper

Directions

Click the steps to erase them.

  1. Preheat oven to 400°F (200°C).
  2. Put the bacon on a baking sheet lined with parchment paper. Bake for 7 to 8 minutes or until slightly crispy. Transfer to paper towels and blot to absorb the fat. Chop and set aside.
  3. Heat a pan over high heat and cook the mushrooms for 4 to 5 minutes, stirring to draw out the liquid. Season with salt and pepper. Tip into a bowl to cool for 5 minutes.
  4. In the same pan over medium heat, add a dash of olive oil, shallots, and garlic. Cook for 5 minutes to soften. Season with salt and pepper. Tip into the bowl with the mushrooms and add the Worcestershire sauce. Mix and set aside.
  5. In a large bowl, add the turkey, 2 tbsp. jam, eggs, breadcrumbs, milk, basil, chopped bacon, and the mushroom mixture. Season with salt and pepper. Mix well with your hands.
  6. Place the mixture in a buttered 23 x 13 cm ( 9 x 5 in.) bread pan. Spread the rest of the jam over the top and place in oven. Bake for about 45 minutes or until the internal temperature reaches 170 °F (77 °C). Cover with aluminum foil if the jam caramelizes too quickly! Let the meatloaf sit for a few minutes before slicing and serving.