Turkey Rosemary Meatloaf

  • 600g Fresh Turkey Mince
  • olive oil spray, to grease loaf pan
  • 2 cups dried breadcrumbs
  • 1 brown onion, finely chopped
  • 1 egg, beaten
  • 1 cup milk
  • 1⁄4 cup balsamic vinegar
  • Salt and pepper, to season
  • 1 1⁄2 tablespoons fresh rosemary, finely chopped
  • 1 cup tomato puree
  • 1⁄2 cup brown sugar
  • 1 tablespoon dijon mustard
  • Mashed potato, steamed carrots and gravy to serve

Preheat oven to 175ºC. Lightly grease a 21 x 11cm loaf pan.

In a large bowl, combine turkey mince, breadcrumbs, onion, egg, milk, balsamic vinegar and rosemary. Season with salt and pepper. Press into prepared loaf pan.

In a small bowl, blend together tomato puree, brown sugar and mustard, stirring to combine well. Pour over top of loaf. Place loaf pan on baking tray, bake for 1 hour, or until juices run clear when pierced with a skewer.
 
Serve slices of meatloaf with mashed potato, steamed carrots and gravy.

Note: leftover slices are great served cold as a sandwich filling with salad.

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Turkey Tips

  • 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.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Always store cooked foods above raw foods in the refrigerator.