Turkey, bacon, and fennel meatloaf from Fine Cooking Magazine, Feb/Mar 2011 (page 65)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Classic creamed spinach

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on November 17, 2019

    Added ketchup, brown sugar, hot sauce and cider vinegar glaze on top. The taste of fennel is very nice here and the bacon really adds to the taste. The texture of this loaf is quite soft especially when still very hot so maybe best to let it rest 10-15 min before slicing. Nice alternative to all beef or beef/pork meatloaf.

  • aeader on May 27, 2012

    I skipped the bacon and used the honey glaze to make this healthier, but I would definitely try it again with the bacon. I love fennel and the flavor really came through here. I used half ground turkey breast and half ground turkey thigh meat.

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