Low in fat and full on flavour, turkey mince is a bargain to buy in bulk, freeze and gobble up later!
500g turkey mince
1 teaspoon Gourmet Garden garlic
1/3 cup chopped fresh flat-leaf parsley leaves
2 middle bacon rashers, trimmed, finely chopped
1 medium brown onion, finely chopped
2 teaspoons sweet paprika
1 medium granny smith apple, peeled, grated
1/2 cup barbecue sauce
Steamed vegetables and chicken gravy, to serve
Method Turkey meatloaf
1) Preheat oven to 200°C/180°C fan-forced. Grease a 9cm-deep, 9cm x 19cm (base) loaf pan. Place mince, garlic, parsley, bacon, onion, paprika, apple and 1/3 cup barbecue sauce in a bowl. Mix to combine. Spoon into prepared pan. Press down firmly with the back of spoon to level top.
2) Bake for 30 minutes or until meatloaf is browned and comes away from sides of pan. Carefully drain juices from pan. Spread top with remaining barbecue sauce. Bake for 15 minutes or until cooked through. Set aside for 5 minutes. Serve with steamed vegetables and gravy.
Notes: Freezing tip: Make Turkey meatloaf to end of step 1. Cover with plastic wrap, then foil. Freeze for up to 1 month. Thaw in fridge overnight. Complete recipe.
Photography by Rob Palmer