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Confetti Meat Loaf

 Confetti Meat Loaf
Carrot, celery, parsley and peppers give great color to this meat loaf, while the unique addition of apple makes it moist.
8 ServingsPrep: 20 min. Bake: 1 hour + standing


  • 2 eggs
  • 1 tablespoon cider vinegar
  • 1/3 cup dry bread crumbs
  • 5 bacon strips, cooked and crumbled
  • 1/3 cup shredded peeled tart apple
  • 1/3 cup grated carrots
  • 1/3 cup each chopped celery, onion, green pepper and sweet red pepper
  • 3 garlic cloves, minced
  • 3 tablespoons dried parsley flakes
  • 1-1/4 teaspoons salt
  • 1 teaspoon pepper
  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • In a large bowl, combine the eggs, vinegar, bread crumbs, bacon,
  • apple, vegetables, garlic, parsley, salt and pepper. Crumble beef
  • over the mixture and mix well.
  • Pat into a greased 9-in. x 5-in. loaf pan. Bake, uncovered, at
  • 350° for 1 hour or until meat is no longer pink and a meat
  • thermometer reads 160° drain. Let stand 10 minutes before
  • slicing. Yield: 8 servings.

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Confetti Meat Loaf (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.