Turkey meatloaf
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Meatloaf is the definition of comfort food. Especially if it’s served with mashed potatoes and gravy. My version is with ground turkey rather than the more traditional beef. For added nutritional value, I also like to grind up carrots, onions and celery to add to the ground turkey.
You can either form this on a sheet pan, or bake in a loaf pan - it works well either way.
This is an easy to pull together dish and perfect for a weeknight dinner. The leftovers also work well grilled and served in a sandwich, although I don’t often find I have leftovers, as it’s always a hit!
Tip one - rather than dicing the vegetables finely, I prefer to throw them into a food processor and grind to make a small rubble. That way, they incorporate nicely throughout the meatloaf and give a smoother texture.
Tip two - take a small portion of the meatloaf mix before cooking and fry in a little oil to check for seasoning. It’s tough to adjust once the meatloaf is cooked and this is a simple step to ensure it’s perfect every time.
Tip three - use a thermometer to check that the meatloaf is cooked thoroughly, but not overcooked, as it may become dry.
Turkey meatloaf
Turkey meatloaf
Servings: 6
Ingredients
1 lb ground turkey
1 onion, finely chopped*
2 carrots, finely chopped*
3 stalks celery, finely chopped*
1 tbs oil for sautéing
2 cloves garlic, minced
1 egg
1/2 cup oatmeal, finely ground (you can substitute breadcrumbs if you prefer)
1 tsp chicken stock powder
salt and pepper to taste
Instructions
Preheat the oven to 350°F (180°C).
Heat a large frying pan or skillet. Add oil, and sauté onions, carrots and celery over medium heat until soft.
Add garlic and chicken stock powder and stir to combine.
Cook for 2 minutes, the leave to cool.
Once the vegetable mixture has cooled, add to a bowl with the ground turkey, egg, oatmeal, salt and pepper.
Place the mixture in a loaf pan and bake in the oven for 35-40 minutes, or until the internal temperature reads 165°F (74°C).
Leave to sit for 10 minutes before turning out onto a serving plate.
Serve with sides of your choice, but I recommend mashed potatoes and gravy are a must!
