It’s been hard to get inspired to write today, and in the past few days. My thoughts are constantly drifting to the still-unfolding events in Japan. The media footage is almost incomprehensible. I will keep this short and sweet as I’m sure you are equally affected and don’t have the concentration to read too much about the merits of turkey, etc… I will just cut and paste a recipe from my Maggies Centre cookbook for you. Just a few things about the recipe: we like it just as well as cold leftovers so do make the whole recipe for a delectable – if rather unattractive – brown bag lunch. And, the bottle you see in the above photo contains my homemade spicy ketchup. I will post it at another date – once I write it up. Meantime add some smoked or hot paprika and a pinch of clove to a good quality ketchup for a spiky kick.
Turkey and Root Vegetable Meatloaf
If your experience of meatloaf is of dry flavourless ‘mystery meat’ with watery tomato sauce please give this recipe a try: I promise that you won’t be disappointed. I’ve made this protein-packed recipe lower-fat but if you need to keep your weight up sauté the vegetables in 3 tablespoons of oil, or serve with buttery mash. This recipe makes a lot but leftovers keep well for up to three days in the fridge, you can freeze some, or do what my husband would do (with any leftovers) and put some in a roll with ketchup!
What You Need
1 tbsp olive oil or rapeseed oil
1 large onion, peeled and finely diced
2 cloves garlic, peeled and minced
2 medium carrots, peeled and grated
1 medium parsnip, peeled and grated (optional)
1 tbsp Worcestershire sauce
1 ½, tsp dried thyme
1 ½ tsp no-salt ‘chicken seasoning’ or 1 tsp salt and ½ tsp ground pepper
2 rounded tbsp tomato puree or ketchup
60ml/2 oz vegetable or chicken stock
1 kg/2 lb turkey mince
100g/3.5 oz porridge oats
2 eggs, beaten
10 g parsley, chopped
100 ml best tomato ketchup OR barbecue sauce
Equipment needed: large frying pan; chopping board; mixing bowl; 2 loaf tins, baking trays or steep sided baking tins; spoons
What You Do: In a frying pan, over a low-medium heat, sauté the onions in the oil for about five minutes. Add the garlic, carrots and parsnip to the pan and cook for a further eight minutes, or until the vegetables begin to soften. Add the next five ingredients, cooking and stirring for one minute;set aside to cool a bit.
Put the turkey mince and porridge oats into a large bowl and mix together. Add in the cooled vegetable mixture, beaten eggs and parsley. Mix well; it will look quite sloppy. Pat the meatloaf mixture into oiled baking tins and cover with the ketchup or barbecue sauce. You can also form the mixture into a rectangular shape – about 10 cm/4 in high- on a well-oiled baking sheet. I tend to put it in the fridge for half an hour to firm up, but this is not necessary if you are putting the mix into a baking tin. Bake at 170C/340F for 50 minutes to one hour, or until a meat thermometer registers 70C/165F. If you don’t have a thermometer, ensure that the loaf is starting to pull away from the sides, or cut into the middle and see if steam escapes. Because turkey remains quite pale don’t rely on colour change as a test for doneness.
Serve 3-4 cm thick slices of the turkey meatloaf with mashed potato and celeriac, steamed dark greens (such as purple sprouting broccoli) and carrots, or red pepper strips. Serves 10ish
14 thoughts on “Turkey and Root Vegetable Meatloaf”
This is great, I don’t even need to think now, we just follow your recipes and that’s our week sorted! My boys were very, very happy tonight with the meatloaf – (I couldn’t get turkey mince though so used pork mince instead) and a nice slab heading into their packed lunches tomorrow – result. Thank you x
Wow, that was fast work! Glad you made a substitution that suited your family. I tend to get my turkey mince from Waitrose (free range) but Sainsburys has ‘freedom foods’ labelled turkey mince. I hope the boys like their leftovers. Trusting that they doused it in ketchup!
I made this and it is good! I had some turkey mince that had been lurking in the freezer for rather too long and I sneaked butternut squash in as I did not have any parsnip. Those who claim not to be keen on root veg did not even know they were eating ‘good veg’ and enjoyed it hot then cold and I have a wedge left to put in the freezer for emergencies.
Good substitute Ann. The veg is in for moisture and a subtle taste, so butternut squash sounds perfect. Thanks for letting me know that you tried it.
I am hoping that I can do a comment for Beetroot Zinger this way.
I have been naughty with this recipe and added vodka then served it as a Beetroot Shot as a starter with soused herring. It is probably not so healthy but it went down a treat!
I like your style! Folk in the nutrition workshops have asked about doing such a thing with the beetroot zinger but I’ve never heard if anyone who ever did it. I’m interested to hear of other ‘freestyling’ with my recipes.
Well this is the second time I’ve made this and this time I made it with really lovely organic free range turkey breast mince from Waitrose as you suggested (last time I used pork mince because that’s what I had). Again, the family LOVED it so your “makes approx 10 servings” in our house of teenage boys would have to be changed to “makes approx 6 servings” – seriously it was that yummy they just kept going! This is a really great, super easy mid week supper that ticks all the boxes (BTW as we have a gluten free boy, I used Nairns gluten free rolled oats which are excellent). Thank you for the recipe – I had never made a meat loaf prior to reading your blog.
I like your pork mince idea – maybe a bit of asian flavourings to go with it?! I’m glad your hollow-legged young men are such hearty eaters and that you’ve found g-f oats to go with it. Did you make it into two loaves or did they eat the whole recipe?
Ok, here I am again! This is my “go to” recipe if the boys are really hungry ( I hate it if they still need to fill up at the end of a meal with a bowl of cereal! Anyway, as they were doing lots of sport today, I made it again and this time I had some frozen sour cherries in the freezer and I added them (I thought as they were cranberryish they would be nice with turkey). So we’ve just had it and it looked very pretty and we all really liked the fruit in it. I know you like to hear about readers additions so there you are.
Great addition! Did you do a stratified layer of the cherries? What about on top: did you make a sauce of the cherries (i know ketchup/bbq sauce wouldn’t work with that sophisticated addition)? I bet it was yum.
I know I am a geographer but no stratification I’m afraid, more a random “bung em in” procedure (sorry if I disappoint!) And no, I didn’t do a sauce but that’s a nice idea. I just put a smidge of ketchup on top and it all worked fine (we’re not fussy!) Anyway, great recipe so thanks a million again.
hi kellie have you ever tried this with row of boiled eggs going through the centre
No, but that sounds really delicious. We keep four gorgeous hens and I am always looking for different things to do with their eggs, so I must give this a try. The turkey meatloaf is also good with some sauteed spinach in the middle, so maybe eggs and spinach?…