Recipe - Tarragon Turkey Hash Loaf

4 sl Bacon; cut in half
1 Onion; chopped
1 small Red bell pepper; chopped
2 cup Diced cooked waxy potatoes;
(about 2 potatoes)
1 One half pound Ground turkey
1 cup Firm white bread crumbs or
herb seasoned stuffing mix
1 cup Cooked green peas
1/3 cup Chopped flat leaf parsley
2 tablespoon Chopped fresh tarragon or 1
One half teaspoons dried
1 teaspoon Paprika
1 teaspoon Salt
One half teaspoon Freshly ground pepper
2 Eggs

Preheat oven to 350 degrees. In a large skillet, cook the bacon until limp
and some of the fat is rendered. Remove the bacon from the skillet, leaving
about 2 tablespoons drippings in the skillet. Add the onion and bell pepper
to the drippings and cook over medium heat until just softened, about 3
minutes. Raise the heat to medium high, add the potato and cook, stirring
often, until the vegetables are just golden, about 5 minutes.

In a large mixing bowl, use your hands to gently but thoroughly combine the
turkey, bread crumbs, peas, parsley, tarragon, paprika, salt, pepper, eggs,
and cooked vegetables.

Pat the mixture into a shallow 2 quart baking pan. Lay the partially cooked
bacon slices over the top. Bake the loaf until it is firm, the top is
richly browned, and a meat thermometer inserted into the center of the loaf
registers 160 degrees, 45 to 50 minutes.

Let the meatloaf stand in the baking dish for 5 to 10 minutes before
cutting into squares to serve.

For leftovers, reheat in a microwave and serve on a bed of steamed greens
topped with a spoonful of stewed tomatoes.

Yield: 6 servings

NOTES : Recipe courtesy of Melanie Barnard, "Everybody Loves Meatloaf"

Recipe by: Cooking Live Show #CL9052

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998