Recipe: Turkey Meatloaf
I love meatloaf. I particularly love it with garlic mashed potatoes with a little cream cheese included in mashing. However, as that doesn’t quite fit with the low calorie idea, so perhaps try a salad. Turkey is a great substitute for beef in a meatloaf, but you need to be sure that you don’t overcook it, or it gets dry and it needs a little help in the flavour department. I like to serve this meatloaf with the chilli jam in the sensational version, but then I like to serve that chilli jam with everything. Ketchup works well as a condiment though, as does tomato chutney.
- 2/3 cup very finely chopped onion
- 2 lbs ground turkey
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 2 teaspoons garlic salt
- 4 tablespoons port
- 1/2 cup of tomato ketchup plus three tablespoons
- Preheat the oven to 375degrees. In a dry fry pan, fry the fennel and coriander seeds until just toasted (don’t burn them or the smell will linger in your kitchen for days). Crush the spices in either a spice grinder or mortar and pestle. (Smashing them with a rolling pin works well too and is infinitely more satisfying).
- Put the turkey, onion, 1/4 cup ketchup, spices and port in a bowl and mix until well combined. Place the ground turkey mixture in a 24 x 13 cm loaf pan Cover the turkey with the remaining ketchup. Cover the pan with foil, and bake for about 30 minutes.
- Remove the foil and continue to bake until the internal temperature reaches 150 degrees, about 15 minutes.
- Slice and serve immediately.
|180||9.4 g||106 mg||60g||0 g||19.8 g|