• Nick


Updated: Aug 21, 2019

Martha Stewart, enough said. She just gets me. This is exactly what I needed in my life.

I have been wanting to make meatloaf for weeks now and was pressured in my house to stay away from beef. So, was thinking about making a meatloaf with turkey, but wasn’t sure what I wanted to put in it to keep it moist, since turkey is more lean than beef. My mind immediately goes to BACON, naturally.

Then Martha goes ahead and comes up with this sh$t…..bacon, butternut squash and sage….what the hell does she smoke, because I want some.

This is a keeper. You can find the original recipe here.


  • 2 teaspoons extra-virgin olive oil

  • 1 small yellow onion, diced medium (3/4 cup)

  • 1 garlic clove, minced

  • 1/2 small butternut squash, peeled and diced medium (1 1/3 cups)

  • 3 ounces pancetta or bacon, diced medium (1/2 cup)

  • 1 3/4 teaspoons chopped fresh sage leaves

  • 1 teaspoon red-pepper flakes

  • Coarse salt and ground pepper

  • 1 1/2 pounds ground pork or turkey

  • 1 cup grated Parmesan (2 3/4 ounces)

  • 1 to 2 slices white sandwich bread, diced medium (1 cup)

  • 1 large egg

Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, butternut squash, and bacon and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5-7 minutes.

Add sage and red-pepper flakes, season with salt, and cook, stirring, 1 minute.

In a large bowl, combine ground turkey, cheese, bread, and egg.

Add vegetable mixture and season with 2 teaspoons salt. Using your hands, mix until ingredients are combined.

Transfer to lightly oiled roasting pan, form into a loaf.

Bake until meatloaf is cooked through, 40 minutes, rotating pan halfway through. Let rest 15 minutes before slicing…or just eat it. haha

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