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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

Ground Poultry Oven Holiday season
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 chicken, 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.