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Turkey, thyme & leek meatloaf

Turkey, thyme & leek meatloaf

A star rating of 3.8 out of 5.64 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A yummy meatloaf that is perfect for a midweek meal

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal302
fat8g
saturates2g
carbs20g
sugars3g
fibre3g
protein37g
low insalt1.2g
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Ingredients

  • 1 tbsp sunflower oil
  • 4 large leeks , sliced
  • 500g pack turkey mince
  • 2 sprigs thyme , leaves removed
  • 85g fresh breadcrumb
  • 1 egg , beaten
  • 2 rashers lean back bacon , fat trimmed, chopped

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKING IT SEASONAL

To make this dish even more seasonal, soften 200g/8oz peeled, cubed butternut squash with the leeks and add a handful of walnut pieces and cranberries to the mince.

Recipe from Good Food magazine, December 2006

Goes well with

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A star rating of 3.8 out of 5.64 ratings
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