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Mmm, bacon. But make it alfredo. Add some turkey and you've got a keto-friendly and gluten-free dinner. Makes 4 to 6 Servings.
- 1 jar Sonoma Gourmet Bacon Alfredo Sauce
- 1 tablespoon olive oil (we use our Basil & Parmesan Olive Oil)
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 8 ounces cremini mushrooms, finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 cup panko breadcrumbs
- 1/4 cup whole milk
- 2 large eggs, lightly beaten
- 1.25 pounds ground turkey (dark meat if possible)
- 2 tablespoons chopped parsley
- Heat oven to 400 degrees F.
- Lightly oil a loaf pan lined with parchment paper.
- Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season with a pinch of salt.
- Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, another pinch of salt and several grinds of black pepper. Cook for 8 to 10 minutes.
- Transfer the onions and mushrooms to a large bowl, stir in 1/3 cup of the Bacon Alfredo Sauce and set aside to cool for 5 minutes.
- Meanwhile, combine the breadcrumbs, milk, and eggs in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms, onions, and Alfredo Sauce mixture. Add another pinch of salt and several grinds of freshly ground pepper.
- Add the turkey and gently mix everything using your hands (the mixture will be very wet).
- Gently press the mixture into the loaf pan and slather the top with an additional 3 tablespoons of Alfredo Sauce.
- Put the loaf pan on a rimmed baking sheet and pop in the oven. Cook until an instant read thermometer inserted into the thickest part of the meatloaf registers 165 degrees; about 45 minutes.
- Remove the pan from the oven and let rest for 10 minutes.
- Remove the loaf from the pan, and slice into 1” pieces. Garnish with more of the Bacon Alfredo Sauce and chopped parsley.
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