You'll also find this recipe on page 77 of the FFS! Cookbook.
Turkey & Bacon Meatloaf
40g Butter or 40ml Olive Oil / Coconut Oil
200g Courgette, diced
100g Leeks, finely chopped
8 Rashers of Streaky Bacon
500g Turkey Mince (we use 7% fat)
1 tsp Dried Sage / 8 Sage Leaves, finely chopped
1 Large Egg
Preheat the oven to 180°C.
Melt the butter / oil in a large frying pan and add the diced vegetables over a medium heat. Cook these until golden brown and softened.
Set the pan aside to cool for 10-15 minutes.
On a sheet of foil, lay 8 slices of streaky bacon side by side and place in a loaf tin.
In a mixing bowl, mix the turkey mince, sage and egg thoroughly and season.
Once the vegetables have cooled, combine them with the meat mix and transfer to the bacon lined loaf tin.
Fold over the ends of the bacon and foil over the top of the meat loaf and bake for 50-60 minutes.
To brown the bacon, transfer the meatloaf from the loaf tin onto a roasting tray and pop back in the oven for 15-20 minutes.
Nutrition per serving
Calories 377, Carbs (net) 2.3 grams, Protein 42.9 grams, Fat 23.3 grams