Turkey loaf with cranberry and bacon

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Turkey loaf with cranberry and bacon

Production: 8 – Serving
Preparation: 15 Minutes
Cooking: 60 Minutes

We revisits a classic combination of turkey and cranberries under a new form.
Despite appearances, this dish is relatively thin because the bacon is used primarily to prevent meat from becoming too dry during cooking.

Delicious with small green vegetable and mashed potatoes.

Turkey loaf with cranberry and bacon
Chopped Turkey meat – [1 lbs.]  (454 g.)
Onion (large) – [1]
Celery – [1/2 cup]  (125 ml.)
Bacon (slices) – [12]
Frozen Cranberries – [1 cup]  (250 ml.)
Eggs (large) – [2]
Dried thyme – [1 teaspoon]  (5 ml.)
Dried Herbs – [1 teaspoon]  (5 ml.)
Dry mustard – [1/2 tablespoon]  (8 ml.)
Breadcrumbs – [1/4 cup]  (65 ml.)
Salt & Pepper to taste

1- Chop the onion and celery. Set aside.
2- Finely chop 2 slices of bacon.
3- In a small saucepan, melt a little butter and cook the bacon pieces over medium heat 2-3 minutes.
4- Add 1/4 cup of the chopped onion and all the cranberries. Simmer 10 minutes.
5- In a large bowl, combine all uncooked ingredients except bacon.
6- Line a loaf pan with the bacon. Place the slices back to it on side and they project a few inches. They will be used to coat the meat loaf.
7- Pour half of mixture of meat/vegetables in the pan and pack down well.
8- Create a space in the center and along the entire length, to accommodate the stuffing.
9- Insert the stuffing with cranberries in the space provided at the center of the mixture meat/vegetables.
10- Pour the stuffing and cover with remaining meat/vegetables mixture.
11- Fold the bacon to properly wrap the meat.
12- Bake at 350F (180C) for 60 minutes.