Turkey, thyme & leek meatloaf

Turkey, thyme & leek meatloaf

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(49 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
A yummy meatloaf that is perfect for a midweek meal

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal302
  • fat8g
  • saturates2g
  • carbs20g
  • sugars3g
  • fibre3g
  • protein37g
  • salt1.2g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 large leeks, sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 500g pack turkey mince
  • 2 sprigs thyme, leaves removed

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 85g fresh breadcrumb
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 rashers lean back bacon, fat trimmed, chopped

Method

  1. Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then soften the leeks for 5 mins. Line the base of a 28 x 18cm baking tin with greaseproof paper.

  2. Mix the mince, thyme, two-thirds of the breadcrumbs, leeks and egg together with a little seasoning, then tip into the tin. Press the mixture firmly into the tin, then ruffle the surface with a fork. Mix the remaining breadcrumbs and bacon together and scatter over the top. Cook for 15 mins, then finish under the grill until golden and crisp on top. Serve with boiled potatoes and carrots.

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Comments, questions and tips

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fraserwj045
8th Aug, 2017
1.3
Dry and pretty tasteless. Needs further development.
Racheleski
15th Feb, 2017
3.8
quite enjoyed this, so did the kids and husband.
suzysevern
21st Nov, 2016
1.3
Can't recommend this recipe even though its cheap and simple. After half and hour in the oven it still didn't seem cooked and didn't taste of much despite heavy seasoning.
pammellam
12th Nov, 2016
Actually, this is in a larger, wider pan than most meatloafs, so it could cook much faster. Also it needs some time under the grill to crisp the top according to the instructions. I don't have a grill, so I will have to leave it in the oven longer anyway.
urbanepicurean
1st Oct, 2016
3.8
A really great basic recipe. Doesn't need much seasoning due to the bacon. However, not sure how the author was able to cook the meatloaf in 15 minutes! 50-55 min is the norm for this weight. Bon app!
samisweetheart12
1st Feb, 2015
5.05
I halved the ingredients as there are only 2 of us- next time I'll do the full amount and have the rest the next day!! I had some courgette to use up so took others advice and grated that in. I felt it needed longer than the time stated, but this could be due to the addition of courgette, the fact I had to use a whole egg when technically I should have just used half! Or it may have been that I used a deep small dish and I think I should have gone for something shallower! However it was WELL worth the wait! Soooo unbelievably tasty! Will definitely make it again....and again...and again!!!
leighwright
23rd Apr, 2014
5.05
Brilliant recipe, never tried a meatloaf before and was suprised at how tasty it was! I added some grated courgette as others did. Works a charm with Quorn Bacon aswell if youre watching calories or fat. Think I may add a tiny bit of cranberry sauce/gravy next time just to see! Its great with or without it though. =)
charlotte_joanne
5th Dec, 2013
I really liked this recipe. However I would probably use less leeks if I made it again. I would agree that it definitely needs gravy with it as well!
mistyfield
27th May, 2013
5.05
Really quick and tasty. I steamed the leeks for 5 minutes before mixing the ingredients so that I didn't need to use oil. Also added half a grated courgette I needed to use up. Would definitely make this again.
princessfalula
10th Jun, 2012
5.05
Ooh, forgot to rate it!

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madspatula
19th Apr, 2017
5.05
When can this be frozen? Before cooking or after cooking? Could it be cooked from frozen, and how long? I love this recipe but would like to have a stash in the freezer!
goodfoodteam's picture
goodfoodteam
20th Apr, 2017
Thanks for your question. You can freeze it once cooked. Reheat in the oven at a lower temperature, 160C/ 140 fan/ gas 3, covered with foil until piping hot throughout. Or alternatively, give it a blast in the microwave.
lesnavich
7th Apr, 2014
3.8
I used sage instead of thyme and served cold with apple and cranberry chutney - delicious! Much better than hot.