Saturday, 21 June 2008

Turkey Meatloaf

2 lb ground turkey
1/2 cup grated parmesan
2 large eggs
1 cup breadcrumbs
1 tbsp Worcestershire sauce
1 tsp salt
small carrot *
small zucchini*
small red bell pepper, cored, seeded*
1 heaped cup baby spinach
2 peaches (or apricot or mango),
   peeled and pitted and sliced into
   thin strips
Olive oil or Pam
BBQ sauce

  • Preheat oven to 400Fº
  • With a food processor, using the slice blade, cut your carrot*, zucchini* & bell pepper* into very thin (smallish) slices.  No food processor (?) use a mandolin slicer.  No mandolin (?) julienne the veggies. 
  • In a large bowl add the ground turkey, parmesan, eggs, breadcrumbs, Worcestershire sauce and salt and mix well using your fingers.
  • Lay a 12 inch piece of parchment paper or wax paper on a flat surface and spray with Pam or brush a little olive oil on it.
  • Put the ground turkey mix on the paper and pat the mixture into a 1 inch thick rectangle.
  • Lay the spinach, carrots, zucchini, bell pepper and peaches over the rectangular turkey patty. 
  • Using the paper to help, roll the turkey meat over vegetables.
  • Pinch the ends of the roll until they bind into one.
  • Depending on the size of your meatloaf pans, you may wish to cut this roll in half and pinch the ends again. 
  • Transfer into meatloaf pan(s)
  • Cover top with your favourite BBQ sauce.
  • Cover with foil and bake in the oven for 30 minutes.
  • Remove foil and bake for another 15 minutes.