Ingredients
2 tbsp. extra-virgin olive oil
6 slices bacon, chopped
1/2 large onion, finely chopped
2 garlic cloves, minced
1/2 small butternut squash, diced into 1/2" cubes (about 1 1/2 cups)
1 tbsp. thyme leaves
kosher salt
Black pepper
1 1/4 lb. ground turkey
3/4 c. panko breadcrumbs
1/2 c. grated Parmesan
1/4 c. chopped fresh parsley
1 egg, beaten
2 tbsp. tomato paste
3 tbsp. maple syrup
3 tbsp. smooth Dijon mustard
3 tbsp. apple cider vinegar
Bread slices, for serving (optional)
Preparation
Step 1Preheat oven to 375 degrees F and line a baking sheet with parchment.Step 2In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add bacon, onion, garlic, butternut squash, and thyme and cook until squash begins to soften, 6 minutes. Season with salt and pepper. Let cool slightly.Step 3In a large bowl, combine turkey, panko, Parmesan, parsley, and egg with a spatula. Fold in butternut-bacon mixture, mixing until smooth. Season mixture with salt and pepper. Transfer mixture to center of baking sheet and gently press into a football shape. Season meatloaf with salt and pepper.Step 4In a small bowl, whisk together tomato paste, maple syrup, Dijon, apple cider vinegar, and remaining tablespoon of olive oil. Season with salt and pepper. Divide mixture into two bowls.Step 5Brush meatloaf with half of maple glaze. Bake until cooked through, 30 to 35 minutes and a thermometer inserted into center reads 165 degrees F.Step 6Let rest 10 minutes, then cut into thick slices and serve with a green salad and slices of bread, if you like. Serve with remaining maple-tomato sauce.
