Turkey Meatloaf

Name: Turkey Meatloaf
Yield: Makes one large loaf, about 8 servings
Cuisine: Turkish
Ingredients: 180 ml milk, plus a little more if needed; 1 medium egg; Salt and freshly ground black pepper; 140 g fresh bread (trimmed of any crisp crusts before weighing) in 1cm dice; 140 ml tomato passata; 10 g finely chopped flat-leaf parsley; 30 g Parmigiano Reggiano, finely grated; One 340 g jar roasted peppers, drained, trimmed of black spots and seeds, finely chopped; 570 g turkey mince; 2 tablespoons olive oil; 1 large white onion, 170-225 g, peeled and finely chopped; 3 large cloves garlic, peeled and finely chopped

Preparation info

Makes one large loaf, about
8
servings

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Minced turkey can cook up so dry that I hesitated to try a meatloaf made from it until a friend told me that she adds puréed cooked aubergine to hers. Though I didn’t follow her method exactly, it did prompt me to add roasted peppers and a lot of passata, which, teamed with plenty of soaked fresh bread, made a moist and tender meatloaf.

Ingredients

180 ml milk, plus a little more if needed
140 g fresh bread (trimmed of any crisp crusts before weighing) in 1cm dice

Asia
Turkey
Bread
Mediterranean

Method

Set a rack in the middle level of the oven and preheat to 190°C/gas mark 5.
Heat the milk to a simmer, then pour over the bread in a large mixing bowl. Let soak, then toss around with a rubber spatula to see if all the bread is evenly moistened. If not