• EVOO Extra Virgin Olive Oil, for drizzling
  • 6 slices smoky bacon, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, finely chopped
  • Coarse black pepper
  • 1 cup seasoned stuffing cubes, such as Pepperidge Farm, processed into breadcrumbs
  • 1 cup chicken stock, divided
  • 1 tablespoon cider vinegar
  • 1 tablespoon dark amber maple syrup
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup organic ketchup
  • 1 1/2 pounds ground turkey or ground turkey breast
  • 1 1/2 teaspoons poultry seasoning, half a palmful
  • Salt
  • A small handful parsley, finely chopped
  • 1 egg
  • 1 pound green beans, trimmed and cut into thirds
  • 2 tablespoons butter
  • 3 tablespoons chives, minced
Serves: 4

Preheat oven to 425F.

Heat a skillet over medium-high heat with a drizzle of EVOO. Add bacon and lightly brown. Add onions and garlic, and season with coarse black pepper. Cook until very tender.

Remove half the bacon and onions to a mixing bowl, add seasoned breadcrumbs and moisten them with about 1/2 cup of chicken stock, stir to combine.

To the remaining onions in pan add vinegar, syrup, sugar, Worcestershire, ketchup and remaining 1/2 cup stock. Stir to combine and reduce heat to low to let thicken. Once its thick enough to coat a spoon, turn off heat and keep warm.

Combine turkey with breadcrumbs, bacon, onions, salt, pepper, poultry seasoning, parsley and egg. Form 4 individual oval-shaped meat loaves. Arrange on a baking sheet and coat with EVOO. Roast until cooked through, about 20-25 minutes. Coat the loaves in or top the loaves with BBQ gravy.

While the meatloaves finish roasting in the oven, bring a couple of inches of water to a boil for the beans. Salt water and cook beans 5 minutes to tender-crisp. Drain beans, melt butter in the pan and add the chives. Toss the beans in the pan to coat them in chive-butter. Serve the beans alongside the meatloaves.