Recipes, hints and tips from Louis Mann & Son Ltd to help make the most of your meaty meals.
Tuesdays at Louis Mann are all about focusing on mid-week meals made with #mince.
Today we have a lighter option, #turkey meatloaf. It is often presumed that turkey can be dry and not especially tasty, but if you follow the recipe below, we can assure you it will be juicy and full of flavour. The mushroom flavour is not pronounced and they add the much needed extra moisture. If you prefer, you can substitute the turkey for beef mince or even half and half.
As some of you may know, I am married to an American and #meatloaf is as much a weekday staple across the pond as spag bol is here. The one extra benefit meatloaf has it that
If the quantity is too large for you split the mixture and open freeze one half until firm, wrap in clingfilm and foil and it will happily freeze for 4-6 weeks.
You can either pat the meatloaf into shape on a parchment lined tray or put it in an oiled loaf pan or foil tin; if you choose to use a pan or foil I would recommend you line the bottom and up the short sides with a long strip of parchment paper or greased foil to help lift the meatloaf out. There are speciality meatloaf pans with a lift-out insert available, but unless you are going to make meatloaf a regular event, the strip works just as well. When baking place a shallow tin of water on the shelf below the meatloaf and the top will not crack.
We like ours with a crisp crust all over, so I remove it from the tin and turn it upside down before I put the ketchup or bbq sauce on the top.
occasionally, for a more old fashioned take, I omit the tomato ketchup entirely and use some Osem or Telma mushroom soup powder and then I make a plain or mushroom turkey gravy to go with it.
TURKEY MEATLOAF
Ingredients:
1 large onion chopped 2 ribs of celery chopped - optional
225g finely chopped mushrooms -optional 2 fat cloves garlic chopped 1 tbs olive oil 1 tsp Maldon salt
1/2 -1 tsp freshly ground black pepper
Leaves from 2 sprigs fresh thyme 30ml kosher Worcester sauce 100ml chicken stock (if using a cube reduce the salt) 2tsp tomato puree
1kg Turkey mince 225g plain white breadcrumbs 2 beaten eggs 100ml ketchup or bbq sauce
Preheat the oven to 180c, gas mark 5
Saute the onion in the oil in a frying pan until translucent, add the garlic, finely chopped mushrooms and celery if using, salt and pepper and thyme leaves and cook over a low heat until the mushrooms give off their liquid and allow the moisture to evaporate. Remove the pan from the heat, stir in the Worcester sauce and allow the onion mushroom mix to cool.
In a large bowl combine the rest of the ingredients, except the ketchup or bbq sauce, along with the cooled onion mixture. Form the mixture into a loaf shape on a lined pan or press tightly into a large loaf pan or foil. Pour over the ketchup or bbq sauce and cook for 50 - 80 minutes until cooked through.
Allow to cool for 10 minutes before slicing and serving with mashed potatoes and a green vegetable of your choice.