Serves 4-6; total time roughly 90 minutes from preparation to serving.
1 pound ground beef
1/2 pound ground fresh pork
1/2 pound ground fresh turkey (white or dark or a combination)
1 cup cooked, mashed rutabaga*
1/2 cup grated aged parmesan
1 egg, lightly beaten
2 TBL tomato paste
1/2 tsp dried thyme (powdered or leaves), or 1 tsp fresh
1/4 tsp dried marjoram (powdered or leaves), or 1/2 tsp fresh
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
2 strips bacon (for meat loaf only; do not use sugar-cured)
Optional: 1/4 tsp cayenne
Optional: 2 TBL of the green tops of scallions, chopped
Preheat oven to 375° F (for meat loaf only).
Combine all ingredients together in a bowl.
For Meat Loaf:
- Blend all ingredients together and form into a loaf. Place on a Silpat-lined jellyroll pan (large aluminum baking sheet with a lip).
- Cut and lay strips of bacon evenly across the top.
- Bake for 45 to 60 minutes, until meat is no longer pink (you need to cook this beyond pink because this recipe contains poultry).
- Turn the oven to the broil setting and cook another 3-5 minutes to crisp up the bacon.
- Allow to rest for 10-15 minutes before serving.
Form meat into 2” diameter balls. Pan fry them in a little olive oil until no longer pink. Add to spaghetti sauce, or serve on their own.
*As described on this page, I like to keep cooked mashed rutabaga on hand for use as a binder in recipes like this. If you have none on hand, select a rutabaga roughly 3” in diameter. Peel and chop into 1/2” squares (so it will cook quickly and you don’t have to wait on dinner). Boil in enough water to cover until done. Drain very well, and mash by hand or with a mixer.