Turkey Meatloaf

What Goes With It

• Roasted green beans
• Steamed broccoli
• Cauliflower mash

Making Turkey Meatloaf, Step by Step

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1. Heat the oven to 180°C / 355°F (160°C / 320°F fan) and line a baking tray with parchment paper. Squeeze the grated zucchini in a clean tea towel until it stops dripping.

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2. Mix the turkey, oats, egg, onion, zucchini, garlic, Worcestershire sauce, thyme, paprika, salt and pepper with your hands until just combined.

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3. Shape the mixture into a loaf about 25 cm long on the tray. Stir the tomato paste, mustard and vinegar together and spread half over the top.

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4. Bake for 35 minutes, spread the rest of the glaze over the loaf and bake for another 15 minutes, until a thermometer pushed into the centre reads 74°C. Rest for 10 minutes before slicing.

   Mark done Start 35 min timer

Worth Knowing Before You Cook

Squeeze the zucchini properly; wet zucchini releases water into the loaf and makes it crumble.

If you do not have a thermometer, press a skewer into the centre; the juices should run clear.

Line the tray with parchment paper so the loaf lifts off without breaking.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Leftovers

Keeps in the fridge for up to 3 days. Slices freeze well for up to 3 months.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.