My hubby loves meatloaf. He loves it so much that I forgot to snap a photo before he dug into it!

Truth is I love meatloaf too. It’s such an easy meal to make and one that lasts for days, my favorite kind of home cooked meal.

Even though meatloaf seems like a warm and cozy winter meal – it is also a fabulous salad topper during the summer months.

The idea for this recipe came from my favorite butcher, Dundore and Heister, who sells ground beef with bacon. Though I must admit, I tried it a few times, and didn’t fall in love. Not to mention that their bacon was cured with sugar which I try to avoid at all costs.

So, when I went to make my turkey meatloaf this week, bacon was calling. And boy am I glad I listened. This is now my favorite meatloaf recipe – it is SO GOOD.

Turkey Meatloaf with Bacon
2 pounds ground organic turkey (mix of white and dark meat preferred)
3 organic pasture raised eggs
4 slices thick cut Wellshire Farms or Nimon Ranch bacon
1 red onion, minced
2 teaspoons herbs de provence
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon coriander
1 cup almond flour
1 teaspoon sea salt

Preheat oven to 375. Place bacon in the freezer for 15 minutes or so to make it easier to cut into cubes. Place all other ingredients in a large bowl and mix well. Fold in bacon. Place mixture in a large baking pan and shape into a loaf. Bake for an hour or until no longer pink in the middle.

Note: May be made without spices