750 gm (1 and 1/2 pounds) turkey mince
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.
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.
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.