Turkey Meatloaf

from The San Francisco Chronicle Cookbook

via Mary and Dick Lonergan

serves 8 to 10

2 pounds ground turkey

1 cup bread cubes or stuffing mix

1 medium onion, finely chopped

1 large apple, cored, peeled and finely chopped

3/4 cup chopped celery

1/4 cup broken or chopped walnuts

2 eggs beaten with 2 tablespoons milk

1 teaspoon poultry seasoning

2 teaspoons salt

1/2 teaspoon freshly ground pepper

2 strips bacon

Preheat the oven to 350 degrees.

Put the turkey and all the remaining ingredients except the bacon in a large mixing bowl and thoroughly mix using your hands. Form a loaf and place it in a shallow baking pan. Lay bacon strips on top of the loaf. Bake for 1 hour. Remove from oven and allow to cool slightly. Remove from pan before slicing.

This meatloaf is light and delicious. It tastes great with mango chutney and goes well with mashed potatoes and Red Cabbage and Apples.

You can use the pan juices to make a gravy by first adding flour over heat to make a roux and then adding chicken stock to thin. Cook for 5 to 8 minutes, strain, correct seasonings and serve.