Turkey, Green Peppercorn and Bacon Meatloaf

  • 1 tablespoon olive oil
  • 4 green onions, finely sliced
  • 4 rashers of bacon, finely chopped
  • 500g Fresh Turkey Mince
  • 40g can green peppercorns, drained, rinsed
  • 1⁄3 cup dill sprigs, finely chopped
  • 1 lemon, finely grated rind and 2 tablespoons juice
  • 1 cup fresh white breadcrumbs
  • 1kg small Chat potatoes
  • 2 tablespoons olive oil
  • green salad, to serve

Lightly grease and line a 20cm x 9.5cm (base) loaf pan with baking paper. Heat oil in a non stick frying pan over medium heat. Add onion and bacon and cook, stirring often for 3 minutes or until softened. Transfer to a large bowl to cool. Add mince, green peppercorns, dill, lemon rind, lemon juice and breadcrumbs. Season with salt and pepper. Stir until well combined. Spoon into prepared loaf pan and smooth top of loaf with the back of a wet spoon.

Wash potatoes and place around the edge of a microwave turntable. Cook on HIGH for 5-6 minutes or until soft. Cut potatoes in half.

Heat a barbecue oven on medium or 180ºC. When hot, place meatloaf into oven and cook for 25-30 minutes or until cooked through. Cover meatloaf to keep warm. Add oil to hotplate. When sizzling add potatoes and cook for 5-8 minutes on each side or until golden and crisp. Remove meat loaf from pan and slice. Serve slices of meat loaf with potatoes and green salad.

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Turkey Tips

  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • Defrost in the refrigerator only, not on the bench.
  • If you cook poultry to eat later, refrigerate while hot.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.