Meatloaf is a tad old fashioned, but that doesn’t mean it isn’t super tasty. A good old fashioned, home cooked meal, this really does hit the comfort food spot.
This is elevated from a normal meatloaf as it uses turkey mince rather than beef, making it lighter and less greasy. It’s also packed with flavour, so a bit more interesting then just a loaf of meat! I also like to make mini individual ones so its easy to serve and so you get plenty of the brown edges – the best bit!
Recipe (serves 2 – 4)
500g Turkey mince – I use thigh mince as it has a bit more flavour and fat, but use breast mince if you want
1 tbsp olive oil
1 onion, finely diced
1 small red pepper, finely diced
1 clove of garlic, crushed
1 /2 tbsp of chopped fresh thyme or 1/2 tsp dried thyme
1 tbsp tomato puree
1 tbsp Worcestershire sauce
50ml of beef or chicken stock
2 tbsp fresh parsley, chopped
150g dried breadcrumbs or 2 slices of bread blitzed up to crumbs
Heat up a frying pan with the olive oil and saute the diced onion, red pepper, garlic and thyme for 10 – 15 minutes until the veggies are soft. Turn off the heat and mix in the tomato puree, Worcestershire sauce and stock.
In a bowl mix the turkey mince, breadcrumbs, egg, chopped parsley and onion and pepper mix with plenty of seasoning.
Oil a baking try or line with grease-proof paper to stop the meatloaves sticking. Form the turkey mix into 2 – 4 loaf shaped logs (wetting your hands will help) depending on how hungry you are.
OK, so don’t be eeked our, but trust me – squeeze some ketchup over the top of the loaves, lightly covering the tops. Season again with some pepper. This creates a tomato-like sticky top and tastes so good! But don’t use too much, I mean ketchup, it’s not that good for you!
Put in the fridge for 30 minutes.
Heat up your oven to 180c. once the meatloaves have rested in the fridge, cook in the oven for 40 – 50 minutes, until firm and starting to brown. Leave for 10 minutes or so before serving.
Serve with some mash, roasted new potatoes or my fave – cauliflower cheese! YUM. No wonder it’s a comfort food classic.