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Turkey’s in abundance during the festive season, and this meatloaf is a great way to do something a little different. It’s an excellent way to use any leftover turkey you might have and goes really well with mashed potatoes and peas – fantastic comfort food for the colder months.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

286kcal

Energy (kJ)

1194kJ

Protein (g)

21.6g

Carbohydrate incl. fibre (g)

18.1g

Carbohydrate excl. fibre (g)

16.8g

Sugar (g)

5.1g

Fibre (g)

1.3g

Fat (g)

14.0g

Saturated fat (g)

3.3g

Unsaturated fat (g)

9.5g

Monounsaturated fat (g)

6.4g

Polyunsaturated fat (g)

3.0g

Trans fat (g)

0.1g

Cholesterol (mg)

129mg

Sodium (mg)

580mg

Salt (g)

1.45g

Vitamin A (IU)

293IU

Vitamin C (mg)

3.7mg

Calcium (mg)

66mg

Iron (mg)

2.24mg

Potassium (mg)

295mg

Total

1713kcal

7163kJ

129.8g

108.7g

101.0g

30.4g

7.7g

84.2g

20.1g

57.2g

38.3g

18.2g

0.5g

777mg

3483mg

8.69g

1760IU

22.4mg

394mg

13.41mg

1773mg


  • 1 Sauté onion and garlic in olive oil for 5 minutes, stirring a bit.
  • 2 Combine the meat, breadcrumbs, eggs and half of the ketchup: add the garlic and onions, pepper and parsley.
  • 3 Add stock and mix well for a smooth consistency.
  • 4 Grease the loaf pan with a bit of spread or olive oil. Bake at 220°C for 50 minutes. Remove from the oven and let stand for 10 minutes. Serve sliced warm or cold.