Serves 4
For the ground vegetables
- 3 large carrots
- 2 large beets
- 1 red onion
- 1 summer squash
- 1 head of garlic
- 1 cup of portabella mushrooms
- oil
- salt and pepper to taste
For the mince meat
- 1 lbs ground white meat turkey
- 10 pieces of peppered bacon
- 2 slices of bread
- 1 egg
- 1/2 cup of milk
- 1/2 cup mozzarella
- 1/2 cup parmesan
- 2 tablespoons italian seasoning
- 3 tablespoons of chopped parsley
- 2 teaspoons white pepper
- Barbecue sauce
Preheat your oven to 450 degrees. Peel the carrots, onions and beets and cut them into quarters. Leaving the whole head of garlic intact, slice the top off thinly, you still want the whole cluster together as much as possible.
Cut up the summer squash and spread it along with all the other vegetables on a greased baking tray. Place the head of garlic alongside top side down.
Drizzle with oil and sprinkle with pepper, roast for 20 minutes. Let cool. Seperate the garlic from the peel. Grind all the vegetables in your food processor with salt into a coarse paste.
Reduce oven heat to 375 degrees.
Place the two slices of bread in a bowl and pour the milk over it. As soon as the bread has absorbed all the milk, mush it up and add the mince, egg, cheese, herbs, ground vegetables and seasonings.
Form into a heaped rectangle in your baking vessel.
Pull the bacon to stretch it as far as it will lengthen without ripping. Cut it in half. Wrap each strip of bacon lengthwise around the loaf tucking in the ends underneath and the same thing width wise.
Slather with barbecue sauce. Bake for 45 minutes. Remove from oven, refresh with more barbecue sauce and put it back for the final 15 minutes. Happy eating!
