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Turkey Meatloaf

This tasty turkey meatloaf makes a hearty change on a cold winter night and the leftover slices can be served chilled the next day with a garden salad.

Turkey Meatloaf with Mustard Glaze
This tasty turkey meatloaf makes a hearty change on a cold winter night and the leftover slices can be served chilled the next day with a garden salad.
Cook time: 
Total time: 
Ingredients
  • 1 kg lean turkey mince
  • 1 cup soft breadcrumbs (or wholegrain for a healthier option)
  • 1 onion, grated
  • 1 carrot, grated
  • 2 tablespoons tomato sauce
  • 2 tablespoons wholegrain mustard
  • 1 large egg
  • 2 tablespoon chopped fresh parsley
  • 250 g cherry tomatoes, halved
To serve
  • chat potatoes
  • steamed green vegetables
For glaze
  • 1 tablespoon tomato sauce
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon hot water
  • 1 teaspoon brown sugar
Instructions
  1. Preheat oven to 200°C. Grease a 14cm x 24cm loaf pan with cooking spray and line with baking paper to cover base and extend up sides of pan.
  2. Place turkey mince, breadcrumbs, onion, carrot, tomato sauce, mustard, egg and parsley in a large bowl and mix with clean hands until thoroughly combined.
  3. Press mixture firmly into prepared pan and push halved tomatoes over the top. Place on an oven tray and bake meatloaf in preheated oven for 45 minutes.
  4. For the glaze, mix all ingredients together in a small bowl. Remove meatloaf from oven, pour glaze over the top and return to oven for a further 15 minutes or until top is lightly browned and meatloaf is cooked through. Rest for 5 minutes then use lining paper to lift meatloaf from pan.
Notes
To make breadcrumbs, just tear day old wholegrain bread into piece and process in a food processor.
Leftover meatloaf can be kept covered in the refrigerator for up to 2 days. Serve cold with salad.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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