Recipe of the Week
Turkey Bacon Swiss Meatloaf with Mustard BBQ Sauce
December 20, 2012

I was looking to make an alternative meatloaf and this is what I came up with. You can also substitute the bacon in this recipe with smoked ham.

Whatever variation that you choose, the word delicious will be associated with it!

I find the mustard BBQ sauce to be very interesting. I certainly plan to experiment and use with other recipes.

Meatloaf:
*1 lb ground white turkey
* lb cooked chopped bacon
* cup fresh chopped mushrooms
* cup fresh chopped carrots
* cup fresh chopped onions
* cup fresh chopped parsley
*1 Tablespoons Worcestershire sauce
*1 Tablespoon prepared horse radish
*1 Tablespoon whole grain mustard
* Tablespoon dry mustard
*1 Teaspoon dry basil
*1 clove of garlic minced
*1 egg beaten
*2 slices of white bread processed into fresh bread crumbs
* cup of heavy cream
* cup baby Swiss cheese chopped into small cubes
*Kosher salt to taste
*Cracked black pepper to taste
*Oil cooking spray such as Pam

Mustard Barbecue Sauce:
* cup whole grain mustard
* cup aioli garlic mustard
* cup apple cider vinegar
* cup firmly packed dark brown sugar
* cup finely chopped onion
*1 Tablespoon molasses
* Tablespoon toasted yellow mustard seed
* Tablespoon butter
*Kosher salt to taste
*Cracked black pepper to taste

Directions:

Combine all of the ingredients for the mustard BBQ sauce in a small sauce pan over medium heat. Bring the mixture to a boil and then lower the heat. Continue cooking for approximately 5 minutes until the sauce is rich and thick

Remove the sauce from the heat and set it aside until you are ready to proceed.

In the meantime, place all the meatloaf ingredients in a large mixing bowl. Use your hands to thoroughly mix the ingredients making sure everything is fully incorporated.

Use the oil cooking spray to coat a loaf pan. Place the meatloaf into the prepared pan. Pour the mustard BBQ sauce evenly over the meatloaf.

Cook the meatloaf uncovered in a preheated 350 degree oven for approximately 1 hours. Use a meat thermometer to check the internal temperature. It should register 165 degrees to be completely finished.

Let it cool slightly and serve.