Turkey and cranberry meatloaf
Nov 30, 2010 1:00pm- 15 mins preparation
- 1 hr 20 mins cooking
- Serves 4
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Ingredients
Turkey and cranberry meatloaf
- 10 slice prosciutto (150g)
- 1 medium brown onion (150g), grated
- 2 green onions (scallions), sliced thinly
- 2 clove garlic, crushed
- 750 gram (1½ pounds) minced (ground) turkey
- 2 tablespoon tomato sauce
- 1 tablespoon worcestershire sauce
- 1 egg yolk
- 1/2 cup (35g) stale breadcrumbs
- 1/3 cup finely finely chopped fresh flat-leaf parsley
- 1/2 cup (160g) cranberry sauce
- 2 tablespoon orange juice
Method
Turkey and cranberry meatloaf
- 1Preheat oven to 200°C (180°C fan-forced).
- 2Grease 15cm x 20cm (6 inch x 8 inch) loaf pan. Line base and sides of pan with prosciutto, leaving overhang on long sides of pan to cover the top of the meatloaf.
- 3Combine onions, garlic, turkey, sauces, egg yolk, breadcrumbs and parsley in large bowl; season. Press into pan. Fold prosciutto over to cover turkey mixture. Place pan on oven tray. Bake 45 minutes.
- 4Meanwhile, combine cranberry sauce and juice in small bowl.
- 5Remove meatloaf from oven; drain juices from pan. Carefully invert meatloaf onto wire rack. Place rack over oven tray. Brush meatloaf with cranberry mixture; return to oven, bake about 15 minutes or until browned and cooked through.
Notes
We used cranberry sauce not whole berry sauce. Use chicken mince if you prefer.