Elizabeth Barrette (ysabetwordsmith) wrote,
Elizabeth Barrette

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Recipe: "Poultry Meatloaf"

Today I made a meatloaf with ground turkey, a duck egg, and the last of the duck bacon. Mmmmm ... so good! :D And the rest of my birthday presents from Doug and Trevor arrived: 1 pound ground bison, 1 pound ground venison, and 1 pound ground ostrich. \o/ I have had ostrich before but never to cook it myself. I am going to make an African-style meatloaf. Now, on to the turkey/duck one ...

"Poultry Meatloaf"

1 lb. ground turkey
2/3 tube club crackers, crushed (about 1 1/4 cup)
3 green onions, chopped
1 duck egg
1 teaspoon Worcestershire sauce
1/4 teaspoon green peppercorns
1/4 teaspoon white peppercorns
2 juniper berries
1 teaspoon dried sweet marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
6 slices duck bacon (about 1/2 lb.)


Preheat oven to 350ºF. Grease a small loaf pan.

Crush 2/3 tube of club crackers.

Cut the root ends off the green onions. Chop the onions into small rounds, including both the white part and as much of the green as is good.

In a large mixing bowl, combine the ground turkey, club cracker crumbs, chopped green onions, 1 duck egg, and 1 teaspoon Worcestershire sauce.

In a mortar and pestle, grind together 1/4 teaspoon green peppercorns, 1/4 teaspoon white peppercorns, and 2 juniper berries. Make sure the juniper berries crumble well, because they are prone to flatten in one piece.

Add the ground spices to the meatloaf. Then add 1 teaspoon dried sweet marjoram, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried sage.

Mix the meatloaf thorougly by hand. Shape the dough into an oblong loaf.

Line the loaf pan with duck bacon. Mine needed 2 slices on the bottom and 1 on each side. Put the meatloaf into the loaf pan. Cover the top of the meatloaf with the remaining duck bacon, in my case 2 slices.

Cook at 350ºF for 50 minutes. (Internal temperature should reach 165ºF.) Remove from the oven and allow to rest for 5 minutes before serving. Take care removing the meatloaf from the pan, as it tends to fall apart.


The ground turkey and duck bacon are what give this meatloaf its noteworthy flavor, and the duck fat helps keep the turkey moist and flavorful. It's very soft and savory. You can make it with ground chicken and/or pork bacon, but it will taste different.

Club crackers can be replaced with any buttery-flavored cracker. Saltines should also work but have less flavor -- you might want to add a pat of actual butter.

Green onions are white for about an inch at the base, then pale green and solid, then dark green and hollow. Chop as far up as they're good; the green tips are often dry and tatty. The mix of colors and textures adds variety to the meatloaf.

Duck eggs are larger and a little richer than chicken eggs, with a faint fishy flavor. They combine beautifully with duck bacon. Look for duck eggs at a natural food store or farmer's market. If you can't find any, you can use a chicken egg. Note that the size difference means duck eggs call for more cracker crumbs, so if you use a chicken egg, reduce to 1/2 tube of cracker crumbs.

Green peppercorns have an herbal flavor. White ones are mellow and zesty. Both are milder than black peppercorns. If you can't find these, you can use plain black pepper.

Juniper berries have a dark tangy flavor that blends well with robust meats, but it can overwhelm milder ones. Use just a little here and make sure the bits spread out. If you're using chicken and pork bacon, leave out the juniper berries.
Tags: food, recipe
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