Turkey loaf

Turkey loaf

Turkey loaf is our number one staple meal, so it’s only fitting that it be the first recipe posted on the new site. Made on almond meal, it’s high in protein and has plenty of veggie content, making it a great paleo dish.

We cook a double batch on Sunday, store it in the fridge and have it for breakfast the following four mornings. We love that it’s portable and it’s served us well for lunch on many day trips and hikes. Of course, you could do what Sam and Dave do and have it with a salad for lunch, what Louise does and have it on a roll, or you could always do the predictable thing and have it hot for dinner, like Kathy and Glenn do. :)

Ingredients

  • 500g turkey mince
  • 1/2 cup almond meal
  • 1/3 cup pine nuts
  • 2 cups seasonal veggies, finely diced or grated (I’ve used carrot and red capsicum)
  • 1/2 onion (any type you have is fine), finely diced
  • Large handful soft herbs – flat leaf parsley, basil, dill, or coriander, roughly chopped
  • 1 egg
  • 3 tablespoons tomato paste
  • 2 cloves garlic, crushed
  • Pinch sea salt and cracked pepper
  • Optional – 1 tablespoon dried ‘mixed’ herbs – thyme, rosemary, oregano, basil, marjoram, or 1 teaspoon cinnamon, nutmeg, allspice or a combination of the three

Method

Preheat the oven to 190C (375F).

Mix all the ingredients except the turkey mince together in a large mixing bowl using a wooden spoon or hands. Once combined, mix the turkey mince through the other ingredients well to ensure you don’t have a lump of bland turkey in the middle of your loaf.

Place the mixture in a glass baking dish or loaf tin lined with baking paper (I used a pyrex dish that comes with a lid, so once it’s cooled I can pop the lid on and put it in the fridge).

Cook in the oven for 70 minutes or until a skewer comes out clean. If you want to make a double batch cook for 90 minutes.

Allow the loaf to cool for a minimum of 10 minutes prior to cutting to ensure it doesn’t separate.

This will keep in the fridge for a few days.

Variations

  • Add a few chilli flakes to give it a zing
  • Substitute the pine nuts for other nuts or seeds – macadamias are a great option
  • Substitute turkey mince for other meats – veal is quite a nice alternative
  • This mixture is great for meatballs and rissoles, making it kid friendly too
Servings 4
Prep time 20 minutes
Cooking time 70 minutes
Standing time 10 minutes

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1 Comment

  1. Lauren - July 11, 2013

    Note to self – dill and zucchini is a great combination (it reminds me of cheeseburgers in a good pickley way)

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