Turkey Meatloaf

Our daughter, Hayley, is a typical teenage girl - she's not very much into meat dishes.  So, I have to be creative to get her to eat meat. 

She is pretty keen on this recipe though and often looks in the fridge for left-overs the next day.  Jeremy likes the cold left-overs cut thin and placed in his sandwiches the next day.

Simple Savings can help you today !  You've seen it on A Current Affair and read about it in That's Life magazine, now see how Fiona Lippey's hints and tips can help you save thousands of dollars each year.

To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.

Ingredients:

750 gm (1 and 1/2 pounds) turkey mince
1 cup of soft breadcrumbs
1 teaspoon Bonox
1 onion, finely chopped
1 egg, beaten
1 tablespoon Worcestershire sauce
2 tablespoons tomato sauce (ketchup)
3/4 cup of skimmed milk
1 teaspoon dry mustard powder

Glaze:
1/2 teaspoon dry mustard
1/4 cup tomato sauce (ketchup)
1 tablespoon brown sugar

Method:

Pre heat oven to 200 degrees Celsius.

In a small bowl combine the glaze ingredients and set aside.

In a large bowl mix together all the other ingredients.  This mixture will be very moist - that's OK.  Press into a loaf tin measuring 20 cm  x 10 cm (8" x 4").

Up-end the tin and the filling onto an foil covered baking tray, leaving the tin on top of the loaf.  This will ensure it keeps its shape well.  Cook for 15 minutes at 200 degrees Celsius (400 degrees Fahrenheit).  Remove from the oven and carefully lift off the loaf tin.  Pour the glaze over the loaf.  Return the meatloaf to the oven but don't place the tin back on top.  Cook for a further 50 minutes.

Notes:

I use turkey mince in lieu  of beef mince as it is less fatty but this recipe will work well using any type of mince.

Bonox is concentrated beef extract.

Worcestershire sauce is a thin, brown, spicy, bottled sauce.

This is delicious cold the next day. slice thinly and put into sandwiches. 

Food Facts:

The male turkey is called a tom. The female turkey is called a hen.  A turkey under sixteen weeks of age is called a fryer, while a young roaster is five to seven months old.  Israelis consume the highest amount of turkey meat per capita. Turkey meat is high in vitamins B3, B6 and B12 which are needed to ensure a healthy nervous system.  It is also a good source of iron, selenium and zinc.