Turkey Meatloaf
"Based on the filling of a sausage roll recipe that we enjoyed. I found that the zucchini released a lot of liquid. I drained it off a few times during cooking, so it didn't get too soggy. If you like gravy with your meatloaf, I would save that liquid to make it with. You could also try adding more bread crumbs or cereal to soak up the juices."
photo by JustJanS
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 loaf
- Serves:
- 6
ingredients
- 500 g ground turkey
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 1 cup Vita Brits, finely crushed (or Weet Bix)
- 3 tablespoons chopped parsley
- 1⁄2 teaspoon ground nutmeg
- salt, to taste
- fresh ground pepper, to taste
- 1 egg, lightly beaten
- 1⁄2 cup ketchup
directions
- Preheat oven to 180.
- Mix all ingredients except ketchup in a bowl.
- Spray the inside of a loaf pan with non-stick spray.
- Put mixture firmly in loaf pan and brush with ketchup.
- Bake for 45 minutes.
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Reviews
-
Very good meatloaf thanks Gingernut. I grated my zucc, then salted it lightly and sat it aside for about half an hour. I squeezed as much moisture as I could out of it before going on with the recipe and found I had no excess liquid problem as the meatloaf cooked. I felt the mixture was a little under-seasoned so added a teaspoon of Italian herbs and half a teaspoon of fennel seeds to it.
RECIPE SUBMITTED BY
I was born and raised in the USA but now live in Melbourne, Australia. I have been here since 1999. My husband is Australian. We have two daughters (born May '05 and May '07) and a yellow Labrador.
I cook mainly for my family. I do my best to feed them (and myself) plenty of whole grains and vegetables, with small amounts of lean meats and "good fats". Most of my recipes will lean in that direction, although sometimes I will post something that just tastes good!
