Bacon Wrapped Turkey Meatloaf With Wine - THEGRAPE

Food & Wine Friday: Bacon-Wrapped Turkey Meatloaf With Wine

This Week In Food & Wine: Bacon Wrapped Turkey Meatloaf

Maybe you’re a meatloaf purist… Maybe not. But either way, the combination of healthy & delicious means you’ve got to give this Turkey Meatloaf With Wine a try! The surprisingly rich flavors bring to life the healthier turkey meat and make for a dish that packs healthy eating with mouthwatering goodness. The red wines we suggest you pair with this Turkey Meatloaf With Wine recipe complement the meatloaf perfectly, while reducing the richness of the dish just enough to make each and every bite more gratifying!


Try any of these delicious, Grape Certified wine suggestions:

Querciabella Chianti Classico 2010

Price & Store: $32.99 – & Total Wine

Wine Rating: Grape Certified Gold


Alterra Pinot Noir 2010

Price & Store: $17.99 – Total Wine & Select Wine Shops

Wine Rating: Grape Certified Gold


Joel Gott Zinfandel 2012

Price & Store: $16.99 – Total Wine, & BevMo

Wine Rating: Grape Certified Silver


Shall we get started? Of course, only after you’ve poured yourself a glass of wine! This Bacon-Wrapped Turkey Meatloaf With Wine with Brown Sugar-Ketchup Glaze Recipe takes 2 hours to prep & cook and feeds 5.



Brown Sugar Ketchup Glaze

  1. 1/4 cup ketchup or chili sauce
  2. 2 tablespoons light or dark brown sugar
  3. 2 teaspoons cider or white vinegar


Turkey Meat Loaf

2 teaspoons vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

2 large eggs

1 tsp dried thyme

1 tsp salt

1/2 tsp ground black paper

2 tsp Dijon mustard

2 tsp Worchestershire sauce

1/4 tsp hot red pepper sauce

1/2 cup milk, buttermilk or low-fat plain yogurt

2 pounds ground turkey

2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs

1/3 cup minced parsley

6 ounces thin-sliced bacon


Cooking Directions:

  1. First, mix all ingredients in a small bowl and then set aside.
  1. Next, preheat your oven to 350 degrees. While waiting, heat oil in a medium skillet and add onion and garlic. Saute until softened which usually takes about 5 minutes. Once done, set aside to cool.
  1. Now, mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce, and milk or yogurt. Once done, add the egg mixture to the meat in a large bowl, along with your choice of either (crackers, oatmeal or bread crumbs), parsley and cook onions and garlic. Mix the ingredients until they are evenly blended and the meat mixture does not stick to bowl anymore. (If for some reason the mixture does stick, you can add additional milk a couple of tablespoons at a time. Continue stirring until the mixture stops sticking.)
  2. Place the meat mixture onto a work surface. With wet hands, pat mixture into a loaf.
  1. For ease of cooking and cleanup, cover a wire rack with aluminum foil. Make sure you prick the foil in several places with a fork for ventilation. Now place a rack on a shallow roasting pan lined with foil.
  1. Place the formed loaf on the rack. Brush the loaf with the entire glaze and then arrange the bacon slices crisscrossing over the loaf and overlapping them slightly. Make sure you tuck them under to prevent curling.
  1. Now place the loaf in the oven and bake until the bacon is crisp and the loaf registers 160 degrees. This will take about 1 hour.
  1. Lastly, cool for at least 20 minutes, slice and serve!


We here at The Grape hope you’ve enjoyed this twist on an old favorite. Please feel free to let us know what you think about the recipe and the wine pairings at!

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