TURKEY/SKINNER MEATLOAF

SKINNIER AMERICAN COMFORT FOOD: MEATLOAF 


Meatloaf served as a main course or in sandwiches is savoury, filling and not too expensive. But usually made with beef and pork, it is pretty high on fat.     

This recipe, inspired by Ina Garten, uses minced turkey thigh. Turkey has the lowest protein/fat ratio (lamb is the highest) and is gentler in flavour.  But the texture is excellent, moist and meaty.   

The addition of oatmeal, not breadcrumbs, adds fibre and makes the loaf even better for you.  Whole boiled eggs in the centre 'a la Nigella' makes it go further.   

Cost: £3.00'ish
Serves: 4-6

Ingred:
1/2 kilo/500 gr minced turkey thigh
1 cup yellow onion, diced
2 garlic cloves, grated or crushed
2-3 tbsp Worcestershire sauce 
2 tbsp Dijon mustard
1/2 tbsp tomato puree (low-salt if you have salt issues)
2 med handfuls oatmeal
1 large egg (raw)
3 tbsp water or stock
1/2 to 1 tsp salt and 1 tsp pepper
3 small soft-boiled eggs

1/4-1/2 cup tomato ketchup,mixed with (optional) 1tsp sugar, Worcester sauce and a couple of dashes of hot sauce OR LOW-SUGAR HOMEMADE KETCHUP 



Method:

1. Pre-heat oven to 160c, 320F, 140 fan, gas mark 3.
2. Peel eggs; leave whole
3. Coarsely process onions or dice finely; fry over med heat in 1 tsp olive oil until translucent. Cool
4. Add to the turkey mince with the garlic, Worcestershire sauce, mustard and tomato puree.  Mix with a fork, using a light hand but making sure everything is well blended.
5. Add oatmeal and stir again with a fork.
6. Add one large egg and water/stock; mix
7. Add 1/2 - 1 tsp salt and 1/2-1 tsp pepper
8. Line small baking tray (8x12 in/19x29 cm)with greaseproof paper; stick down corners with a bit of the mince
9. Put a wide strip of mince in the middle and lay the eggs down it.  
10. Pat the rest of the mince on top encompassing the eggs; with a light touch pat into a loaf shape.
11. Cover the top with a good layer of ketchup or passata.
12. Put a container of water below the meatloaf in the oven to keep meat moist.
13. Bake for one and a half hours.  Inner temperature should be 70 degrees c.
14. Rest for 15 minutes; slice and serve.

This is great with mashed swede and green beans.  

Tip:  Serve with tomato sauce on the side

This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.