Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

  • Home
  • Recipe Index
  • Gardening
    • Annuals
    • Bulbs
    • Forcing
    • Groundcovers
    • Herbs
    • Houseplants
    • Pests
    • Perennials
    • Vegetables
      • Tomatoes
    • Preserving the Harvest
      • Soil
    • Winter-Sowing
    • What To Do When
  • Household
    • Decorating
    • Flower Arranging
    • Good Ideas
    • Etc.
    • House Tour
    • Christmas
  • Shop
  • Ask Kevin
    • Ask Kevin Forum
    • Tips
    • Email Kevin
    • facebook
    • twitter
    • Pinterest

Turkey-Carrot-Bacon Loaf (GF)

BY Kevin Lee Jacobs | January 20, 2016 51 Comments

Last updated on November 1st, 2016

084Would you believe this red meat freak doesn’t like ground beef? ‘Tis true. For lemony polpettine and other scrumptious meatballs, I prefer ground, organic chicken. And for meatloaves, I favor ground, organic turkey. Obviously I’m…weird.

083You might think this turkey loaf is a little weird, but trust me — it’s dreamy-delicious. Besides the usual eggs and bread crumbs, I added shredded carrots, chopped parsley, sharp cheddar cheese, and fragrant Worcestershire sauce to the ground poultry. Then I topped the loaf with rich tomato paste and ribbons of sweet, smokey bacon.

Please wipe the drool from your chin.

094Do me proud and make this easy bliss, okay? You can serve the loaf hot for dinner tonight, and cold for tomorrow’s sandwiches. Here’s the step-by-step recipe:

059To start, peel 3 fat (or 6 skinny) carrots…

061And shred them. I shredded mine in a food processor, but a box grater will work as well.

062Next, coarsely chop a bunch of parsley. Here again, I let my food processor earn its keep.

066Put the ground turkey — I used 2 lbs of it, because I wanted enough for leftovers — in a large bowl, and sprinkle it with the parsley.

067Then add the shredded carrots…

068And some salt and freshly ground pepper.

069Then violently beat 2 large, organic eggs, and toss them into the mix.

096Also add a generous tablespoon of fragrant Worcestshire sauce (the Lea and Perrins brand is gluten-free)…

070And 1 cup coarsely-ground bread crumbs (I used gluten-free Tapioca bread, but you can use whatever fresh bread you like)…

072And finish with 3/4 cup shredded, extra-sharp cheddar cheese.

 

074Using your impeccably clean hands, mix all the ingredients together.  The colors will dazzle you.

076Tip the turkey mixture into a lightly-greased 9×5 loaf pan, pack it down evenly, and then spread the top with one small (6-ounce) can of tomato paste. I prefer paste to ketchup because it has a rich, concentrated taste. It adheres well, too. Like delicious red glue.

078Then, to the delight of Mr. Potato Head,  lay 3 or 4 strips of center-cut bacon over the tomato paste.

083Bake until the loaf is thoroughly cooked, and the bacon has browned appetizingly — about 60 minutes at 350°F. The poultry is done when a meat thermometer inserted into the center of the loaf reads 165°F. Tilt the pan to drain off some of the fat which has accumulated. Let rest for 5-10 minutes before cutting into thick slices.

084And what fabulous slices they are! Dense but moist, and infused the flavors of herbs, carrots, and beautiful-beautiful Worcestershire. Serve with goblets of Pinot Noir, and such sides as steamed, un-peeled red tomatoes and shimmering leaves of lightly-oiled arugula.

And what about the bacon? Well, that belongs to the cook. You deserve it. All 3 slices.

Here, because I love you, is a printable version of the above:

Print
Turkey-Carrot-Bacon Loaf

Prep Time: 5 minutes

Cook Time: 1 hour

Yield: enough for 8 servings

Turkey-Carrot-Bacon Loaf

Serve this heavenly loaf for tonight's dinner and tomorrow's sandwiches. It's dense, moist, and fabulously fragrant.

Ingredients

  • 2 lbs ground, organic turkey
  • 3 fat (or 6 skinny) carrots, shredded
  • 1 cup coarsely-chopped parsley
  • 1/2 teaspoon kosher salt, and several grinds black pepper
  • 2 large, organic eggs, beaten
  • A generous tablespoon Worcestershire sauce
  • 1 cup fresh bread crumbs (gluten-free Tapioca bread will work)
  • 3/4 cup shredded, extra-sharp cheddar cheese
  • 6 oz tomato paste
  • 3 strips center-cut bacon

Instructions

  1. Center the oven rack; preheat oven to 350°F. In a large bowl, thoroughly combine the turkey, carrots, parsley, salt, pepper, eggs, Worcestershire sauce, bread crumbs and cheese. Transfer the mixture to a lightly-greased 9x5 loaf pan, and pack it down evenly. Top with the tomato paste and strips of bacon. Bake in the preheated oven until the internal temperature reaches 165°F -- 60-65 minutes. Let cool for 10 minutes before slicing. Serve with mashed potatoes, and a green vegetable or salad. Wine pairing: a good-quality Pinot Noir.
3.1
https://www.agardenforthehouse.com/turkey-carrot-bacon-loaf-gf/
Copyright 2015 by Kevin Lee Jacobs

Think you’ll try this loaf of love? You can let me know by leaving a comment. And if you’d like to be the first kid on the block to receive my recipes and gardening articles, be sure to get my email updates.

More from Kevin’s kitchen and garden:
Thyme and Wine Beef Stew
Carrot-Ginger-Orange Soup
Easy Petit Fours with White Chocolate Glaze

Thyme and Wine Beef Stew (GF)
Organic Cinnamon-Maple Granola

Comments

  1. 1

    Mary in Iowa says

    January 20, 2016 at 11:11 am

    You had me at bacon! Yes, I will make this winter comfort food, but for today I have lentil-bacon soup on the agenda. It will be a warming treat after shoveling the new fallen snow. I don’t see any tomatoes in the photo, only mashed potatoes, which also made my mouth water. When you harvest tomatoes next summer, make your own paste. A can of store bought can’t hold a candle to the homemade version concocted with several varieties of garden tomatoes. Topped with olive oil, it keeps in the fridge forever. That is, if you can get it into jars before eating it with a spoon.

  2. 2

    Peter says

    January 20, 2016 at 11:11 am

    A lovely wintery dish!

  3. 3

    Kevin Lee Jacobs says

    January 20, 2016 at 11:59 am

    Mary in Iowa – One day I will make my own tomato paste. And that’s a promise!

    Hi Peter – Nice to “see” you.

  4. 4

    Chris Baswell says

    January 20, 2016 at 3:59 pm

    The challenge here might be “humanely-raised turkey,” which I find hard to identify in stores. Is there a widely available brand you’ve used? Thanks.

  5. 5

    Kevin Lee Jacobs says

    January 20, 2016 at 4:55 pm

    Hi Chris – Free-range turkey from a local farm is preferable. But ground turkey from the supermarket will certainly work for this recipe.

  6. 6

    badger gardener says

    January 20, 2016 at 4:58 pm

    I really like meatloaf, but I love leftover meatloaf sandwiches. I have not tried it with turkey yet but will give it a try.

  7. 7

    Suzanne says

    January 20, 2016 at 7:26 pm

    Why center cut bacon? How do I know if my bacon is ” center cut”? I just buy bacon from my butcher.

  8. 8

    Beverly, zone 6, eastern PA says

    January 20, 2016 at 11:02 pm

    Wonderful alternative to ground beef, thank you !

    PS Just found some of your frozen Pumpkin Bread in my freezer, leftover from the fall. So delicious.

  9. 9

    Babs says

    January 21, 2016 at 8:29 am

    My husband Arthur’s secret meatloaf ingredient is crushed shredded wheat biscuit instead of breadcrumbs. Not gluten free, but it works really well. Can’t wait to try your recipe with all that parsley!

  10. 10

    Cathy says

    January 21, 2016 at 11:11 am

    This looks and sounds delicious. I will definitely try this. As an aside, I usually use oatmeal in my meatloaf in place of breadcrumbs.

  11. 11

    Willa Nemetz says

    January 21, 2016 at 11:11 am

    This sounds perfect for the winter storm we may get this weekend – or not, since the weathermen can’t seem to make up their minds. Instead of Tapioca bread, I’m going to try cheddar cheese bread crumbs. You can never have enough cheddar!

  12. 12

    ArtistryFarm says

    January 21, 2016 at 11:14 am

    Meatloaf ANYTIME and this looks scrumptious!
    Sure feel better when I eat as little as possible wheat SO for the dry in meatloaf, I use rolled oats; just sayin’.

  13. 13

    Debbie "Behold" says

    January 21, 2016 at 11:16 am

    Another gluten free option is to use oatmeal instead of bread crumbs – just toss in straight from the container (any type will do). My mother has always made meatloaf this way. After it’s cooked, you’d never know there was oatmeal in the loaf.

  14. 14

    gladys says

    January 21, 2016 at 11:29 am

    I also found I did not like gr. beef (prob the pink sludge) until I tried ORGANIC gr. beef. Has a different taste. Normally I stay away from meat loaf but will certainly try this one. Thanks!

  15. 15

    Julie R says

    January 21, 2016 at 11:43 am

    I like this idea of using ground turkey for the loaf. I will want to try this. I have only made meat loaf the old standard way. It is time to try it a new way. It must be good if Mr Potato approves = )

  16. 16

    Sandi says

    January 21, 2016 at 11:54 am

    Will it work without the bacon? (My husband doesn’t eat it…poor guy!)

  17. 17

    dolores says

    January 21, 2016 at 12:30 pm

    Gonna try this one for dinner tonight, Kevin. Sounds mighty good both tonight and lunches in the next couple of days.

  18. 18

    Ardelle says

    January 21, 2016 at 1:49 pm

    I agree with Gladys above regarding ORGANIC ground beef – huge difference. So, I will make this with organic ground chicken (has more flavor than turkey) and it does sound scrumptious! I love to have leftover slices of meatloaf in the freezer – great treat when you come home starving for a substantial home cooked meal in a jiffy. Yes, bacon always ramps up the flavor of just about everything!
    Whenever I have odds and end pieces of breads I put them through my food processor and story them in a glass container in my freezer – always available for recipes like this.
    Thanks much will make this for the weekend…

  19. 19

    Jeanne Collins says

    January 21, 2016 at 2:11 pm

    You know, I really love you when you post gluten free recipes!!! Especially since I can count on yours to always be “Kevin tested” and delicious!!

  20. 20

    Despina says

    January 21, 2016 at 2:22 pm

    Kevin
    When is your cookbook being published? Will you be touring ??
    Despina

  21. 21

    Debra says

    January 21, 2016 at 2:56 pm

    Like I’ve said before! Love love love this site cuz I love the recipes and everyone’s input! I learn so much!! So if you really want to amp up your meatloaf I use 1# each organic ground beef, fresh ground pork and fresh pork sausage!! If you don’t want to do the sausage then sub fresh ground pork. I am a major meatloaf freak so I fix at least a 3 – 5# size!

  22. 22

    Lillian plummer says

    January 21, 2016 at 4:02 pm

    Hi Kevin, I am going to try the ground turkey as it looks so delicious. i like the way you present your recipes and as Jeanne says “Kevin tested”.

  23. 23

    Norma says

    January 21, 2016 at 4:12 pm

    Thanks for this red meat substitute. Can’t wait to try the leftovers for sandwiches! Definitely on the menu for one day next week. I also use oatmeal instead of bread crumbs.
    We have farm raised ground lamb here locally. Hubby loves lamb, and the gal who raises the meat said her ground lamb is great mixed with ground turkey or chicken – and he loves the burgers I make this way. I bet that would make a fab meatloaf too. I think I’ll try one of each and serve with garlic mashed potatoes. Ummmmm.

  24. 24

    Samantha Gray says

    January 21, 2016 at 4:24 pm

    Hi Kevin! My husband and I prefer organic turkey/chicken meat to beef also. I am going to try your recipe as a variant of my own that I’ve made for years, as it looks delish. My own does not use eggs, but relies on 1/4 cup of molasses to stick stuff together. I also used finely diced apples in it. I find that if I half the bread crumbs and substitute Wheatena, I get a great texture. It makes my husband’s favourite sandwich. Thanks for a new variety to try!

  25. 25

    Cathy P. says

    January 21, 2016 at 6:12 pm

    Kevin,
    This really sounds/looks good so I am fixing it for my neighbor who is having surgery next week!!
    Although I need to ask you first, when I put all ingredients into a large bowl does it have to be
    a “blue bowl”????
    Just had to point this out!!!!!!
    Thanks

  26. 26

    Diane Wyatt says

    January 21, 2016 at 6:35 pm

    Yes! My husband suffers with IBS and can’t eat red meat any more. He also can not handle egg yolks but I found using flax seed soaked in boiling water works as well as just egg whites as an alternative to whole eggs. Really enjoy your personality in your instructions.

  27. 27

    Susan says

    January 21, 2016 at 8:35 pm

    Kevin, would ground turkey breast work ok??

  28. 28

    Mary Dee says

    January 22, 2016 at 7:54 am

    Too bad we have to even say organic in our recipes as all things should be organic. You recipe sounds awesome. I have tried the Turkey in a Cajun turkey meat loaf and was surprised at how moist it can be but bacon would add a great flavor. I see you have your blue hand towel and mixing bowl. Blue guy.lol

  29. 29

    Gib says

    January 23, 2016 at 10:21 pm

    Hi Kevin,
    Hope this finds you well! I plan to make this tomorrow. Any thoughts about using almond meal instead of breadcrumbs? Have you ever used almond meal for anything? Thanks!

  30. 30

    Kevin Lee Jacobs says

    January 24, 2016 at 6:41 am

    Hi Susan – Any ground turkey will work, including ground breast. Enjoy!

    Hi Gib – I love almond meal, but have never tried it in place of bread crumbs for a turkey loaf. If you use it, let me know how the loaf turns out for you!

  31. 31

    Ellen says

    January 24, 2016 at 2:43 pm

    It sounds great. I will be trying this one !

  32. 32

    Connie Cozzini says

    January 24, 2016 at 7:22 pm

    Kevin, I made this just as you prepared and my husband said four times during dinner, “this is delicious!”. Thank you for another great gluten free recipe. Also, nice tip for the Lea & Perkins that is gluten free. I so very much look forward to your updates. You challenge me to try and to succeed at new recipes. Thank you!

  33. 33

    Sue Norris says

    January 24, 2016 at 7:46 pm

    I wish readers would try your recipes and then review them instead of saying “oh this looks good , I can’t wait to try it” .

    I have tried your Tarte Tatin and it was the best one I have made and the easiest recipe to follow. Thanks.

  34. 34

    Jenny says

    January 24, 2016 at 9:58 pm

    I added syrracha bbq sauce from trader joe instead of tomato paste.I thought a kick was needed.

  35. 35

    Sylvia Shelnutt says

    January 25, 2016 at 5:16 pm

    I made your Turkey-Carrot Loaf list night and it was excellent. I followed the recipe to the letter. You can’t know how hard that was for me being born and raised in the deep south, I had such a hard time not adding onions, oatmeal and catchup, but I persevered. I did leave off the bacon, but other than that it was exactly your recipe. It cooked up in a nice loaf and was wonderful sliced and warmed over for sandwiches for lunch today. This one is a keeper for this southern girl. Thanks

  36. 36

    Ethell says

    January 26, 2016 at 4:03 pm

    I am impressed with presentation of your recipes. This one is so beautiful, of course, I love meat loaf, that I tried it right away. It was the best I have had in years. Thank you for your recipes. Keep them coming.

  37. 37

    Kevin Lee Jacobs says

    January 26, 2016 at 5:40 pm

    Hi Connie Cozzini – So glad the loaf worked out for you!

    Hi Jenny – syrracha bbq sauce? YUM.

    Hi Sylvia – Thanks so much for letting me know you liked the turkey loaf!

    Hi Ethell – So glad you’re happy with my recipe presentations, and that the loaf worked out for you.

  38. 38

    Linda says

    January 29, 2016 at 12:30 pm

    Kevin, I love this website. Your sense of humor is the best. I don’t eat pork bacon. Do you think turkey bacon would be good on this recipe?

  39. 39

    SueSchneid22 says

    February 1, 2016 at 12:50 pm

    Just wanted to report back that this recipe was wonderful! It might even replace my boring, but tasty mom’s recipe. I loved this!!! Great recipe and I made it pretty much as stated. Thank you for another great keeper recipe!!

  40. 40

    Pearl Geiger says

    February 2, 2016 at 3:52 pm

    Hi Keven, I would like to save some of your recipes on Pinterest. but you don’t have a link . I made the sour dough bread that was hidden in your newsletter by a girl somewhere in the outback. The starter wasn’t very good, so now I have eaten my crow and I am going to start your recipe.. Thanks for your very interesting newsletters.. I’m a fan.. Pearl

  41. 41

    Kevin Lee Jacobs says

    February 2, 2016 at 4:44 pm

    Hi Linda – I’ve never topped the loaf with turkey bacon. But if you do, please let me know how it works out for you!

    Hi Sue Schneid22 – So glad the recipe worked out for you.

    Hi Pearl Geiger – Hover your mouse over the top photo of this and most other recipes here, and you’ll find a Pinterest button. Hope this helps!

  42. 42

    David Deutsch says

    February 9, 2016 at 1:49 am

    This is one of the most extraordinary, tastiest meat loaves I’ve ever had. I made it for my husband Robert and he loved it. It’s also compatible with the South Beach Diet for those (unlike you, Kevin) who have to watch their weight. It’s good cold served on a bed of fresh baby greens.

  43. 43

    Kevin Lee Jacobs says

    February 9, 2016 at 8:41 am

    Hi David – So glad the loaf worked out for you, and that you took the time to write!

  44. 44

    Megan says

    February 13, 2016 at 10:02 am

    I made your meatloaf recipe using ground beef. I also used almond meal in place of the GF bread crumbs. It worked well. I think had I used bread crumbs instead of almond meal there might not have been as much juice accumulation. The aroma filling the house as the meatloaf baked was heavenly. The flavor was unique and new and a welcome diversion from the meatloaf that I grew up eating, which is not half bad in its own right. Thank you for a new take on meatloaf.

  45. 45

    Sandra says

    February 14, 2016 at 6:53 pm

    Hi Kevin,
    Happy Valentines Day to you and the Silver Fox!
    Love your blog.
    Sandra

  46. 46

    Connie C says

    February 28, 2016 at 7:34 pm

    Kevin,

    I used this recipes for the second time tonight. For the second time my husband said it was the best meat loaf he has ever eaten. Like some of the other comments, I thought my previous meat loaf recipe was just fine. Your recipe, and it’s outcome, has proven my error. I so enjoy your posts and look forward to each and everyone as a message from a very good friend. I am celiac, my husband diabetic and there is always something worth considering. Please count me as a huge fan!

  47. 47

    JoAnne says

    March 6, 2016 at 9:33 pm

    Finally made this loaf for Sunday supper tonight. Delicious!!
    The only trouble I had was getting it out of the pan. Next time I go to a kitchen stire, I’ like get one of those loaf pans with the insert to lift the meat out.
    Thank you for another good recipe. My husband loved it.

  48. 48

    Ruth says

    November 3, 2016 at 6:01 am

    This was almost like reading my own recipe. Only difference is that I add chopped spinach instead of the chopped parsley, add some Parmesan cheese to the bread crumbs and use Mozzarella instead of cheddar.

  49. 49

    Bonnie morgan says

    December 23, 2018 at 4:37 pm

    Hi Kevin
    I love a great turkey meatloaf and am going to try your version
    Thought you might like mine as well
    I use onion,garlic,celery, red and yellow peppers ,a little Worcester,egg and breadcrumbs
    Etc just a variation on the theme
    Can’t wait to try yours !
    Aloha from MAUI

  50. 50

    Betty says

    February 19, 2019 at 10:16 am

    I make no other meat loaf now- make individual loaves, handy in freezer. Thanks for this recipe!

  51. 51

    Kevin Lee Jacobs says

    February 19, 2019 at 10:49 am

    Hi Betty – You’re very welcome. So glad the recipe worked out for you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get my new cookbook!

Buy The Book

RETURN TO TOP
COPYRIGHT© 2009–2023 | ALL RIGHTS RESERVED | KEVIN LEE JACOBS