Monday,22 April, 2019
Current issue | Issue 1416, (1 - 7 November 2018)
Monday,22 April, 2019
Issue 1416, (1 - 7 November 2018)

Ahram Weekly

Turkey meatloaf

Turkey meatloaf
Turkey meatloaf

Yields 10-12 thick slices



500 gm turkey breast mince

250 gm butcher sausage links (removed out of casings)

1 small onion (grated)

1 whole egg

4 tbsp fine breadcrumbs

1 tbsp mustard (preferably Dijon)

2 cups mixed vegetables (prepackaged)

1/2 cup finely chopped pickled cucumber

Ketchup or pomegranate molasses, (to drizzle)

30 gm butter

Salt + pepper + herbes de Provençe + grated nutmeg



Melt butter in a small saucepan.  Sauté mixed vegetables; adding a very small amount of water.  Remove away from heat; when al dente.  Cover and leave aside.  In a large bowl, combine turkey mince, sausage links, onion, egg, breadcrumbs, Dijon mustard, pickles and seasoning.  Mix and blend well to incorporate.  Flatten blend into a rectangular shape; as thin as possible, over a lightly oiled larger rectangle of an aluminium foil sheet; with the longer side facing you.  Place filling along the third part of the turkey blend towards you; in a long line; leaving two or three centimetres empty from both ends.  Roll the foil from your side over the filling; releasing it from under the blend and pushing towards the other parallel side of the turkey blend.  Secure the foil tightly over the long cylinder and secure both ends as well; by twisting the foil sheet tightly to close.  Gently place foil in a wider loaf tin and cover the tin with another aluminium foil sheet.  Bake in a preheated oven of 220 degrees Celsius; for only 35-40 minutes.  Remove from the oven.  Allow to rest for a few minutes.  Remove on to a serving dish and drizzle your choice of either ketchup or pomegranate molasses.  Do not slice unless completely cool.  When almost room temperature, slice and serve with mashed potatoes and a green salad aside.

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