Italian Meatloaf

Here is another D.D. recipe. I was curious about it since it has bacon on top. I thought that was a cool touch. It was a very different type of meatloaf, but it was alright. I think I prefer my regular meatloaf, but it was a nice deviation.

Ingredients
1 cup Italian-style breadcrumbs (I only had plain ones, so I added some italian seasonings to mine.)
1/2 cup nonfat milk
2 tbsp olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
1 lb ground turkey
1/2 cup grated parmesan cheese
1/2 cup carrot puree
1/4 cup ketchup
1 tsp salt
1/8 tsp pepper
1 cup bottled tomato sauce
4 slices turkey bacon

Preheat the oven to 350. Coat a 9x5 inch loaf pan with cooking spray. In a large bowl, soak the breadcrumbs in milk. Coat a nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt, and pepper, and stir to combine. Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.

I think I probably could've cooked mine longer. Whenever I make turkey meatloaf, it always has to cook longer than the directions indicate. And even though this recipe is already taking into account that it's turkey, not beef, I think it still could've cooked longer. It pretty much fell apart when I took it out of the pan. It was cooked thoroughly, and wasn't pink, but I think it could've crisped up a bit. It also had a lot of juice, which kept it from getting crisper and firm. The overall taste was good though. And I think bacon on top is a nice twist.