Name: Turkey, thyme & leek meatloaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp sunflower oil; 4 large leeks sliced; 500g pack turkey mince; 2 sprigs thyme leaves removed; 85g fresh breadcrumb; 1 egg beaten; 2 rashers lean back bacon fat trimmed, chopped

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Turkey, thyme & leek meatloaf

Turkey, thyme & leek meatloaf

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.9 out of 5.68 ratingsRate

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A yummy meatloaf that is perfect for a midweek meal

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Spicy parsnip soup

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
4 large leeks

sliced
500g pack turkey mince
2 sprigs thyme

leaves removed
85g fresh breadcrumb
1 egg

beaten
2 rashers lean back bacon

fat trimmed, chopped

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Nutrition: per serving

kcal302
fat8g
saturates2g
carbs20g
sugars3g
fibre3g
protein37g
salt1.2g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then soften the leeks for 5 mins. Line the base of a 28 x 18cm baking tin with greaseproof paper.
step 2

Mix the mince, thyme, two-thirds of the breadcrumbs, leeks and egg together with a little seasoning, then tip into the tin. Press the mixture firmly into the tin, then ruffle the surface with a fork. Mix the remaining breadcrumbs and bacon together and scatter over the top. Cook for 15 mins, then finish under the grill until golden and crisp on top. Serve with boiled potatoes and carrots.

RECIPE TIPS

MAKING IT SEASONAL

To make this dish even more seasonal, soften 200g/8oz peeled, cubed butternut squash with the leeks and add a handful of walnut pieces and cranberries to the mince.

Recipe from Good Food magazine, December 2006

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A star rating of 3.9 out of 5.68 ratings

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