Photo of Turkey meatloaf by WW

Turkey meatloaf

4
3
3
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
20 min
Cook
55 min
Serves
4
Difficulty
Easy

Ingredients

Red onion

2 medium, finely chopped

Turkey breast mince

500 g

Wholemeal bread

2 slice(s), to make 1 cup (70g) fresh breadcrumbs

Egg(s)

1 medium, lightly beaten

Pumpkin, butternut, raw

400 g, peeled, cut into chunks

Dried herbs

2 tsp, mixed variety

Dried chilli flakes

1 tsp

Garlic

2 clove(s), finely chopped

Tomato sauce

75 ml

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat the oven to 180°C. Line a 8cm x 20cm loaf tin with baking paper.
  2. Lightly spray a large frying pan with oil and heat over medium heat. Cook onions, herbs and chilli for 6-8 minutes, stirring occasionally, or until onions have softened—add a splash of water if they start to stick. Add garlic and cook for a further 1 minute. Transfer to a large bowl to cool slightly.
  3. Add mince, breadcrumbs and egg to onions and mix until well combined. Season with salt and pepper. Spoon into prepared tin, pushing mixture right into corners.
  4. Place tin in a deep roasting tray and pour enough just-boiled water from kettle to come halfway up sides of tin. Bake for 30-35 minutes until meatloaf starts to shrink away from sides of tin. Cool in tin for 10 minutes, then turn out onto a baking tray and spread sauce over top and sides of meatloaf. Return to oven for a further 10 minutes.
  5. Meanwhile, bring a large saucepan of water to the boil. Add pumpkin and cook for 15-20 minutes or until tender. Drain, then mash and season with salt and pepper. Slice meatloaf and serve with mash.

Notes

TIP: If you’re freezing the meatloaf, cut it into portions first to make thawing and reheating quicker and easier. The meatloaf can be frozen in an airtight container for up to 2 months.