Turkey Meatloaf with Mashed Potato and Mushroom Sauce

It is important not to overcook a meatloaf to ensure the meat maintains it's succulent consistency. This recipe delivers an exciting meatloaf with green peppercorn speckled through the meatloaf.

Ingredients 

1 tablespoon butter (20g)
1 onion finely sliced (150g)
4 rashers of bacon, finely chopped (160g)
500g Turkey Mince
40g can green peppercorns, drained, rinsed
1/8 cup dill sprigs, finely chopped (12g)
1 lemon, finely grated rind and 2 tablespoons juice
1 cup breadcrumbs (100g)
1 tsp salt

¼ tsp black ground pepper

Method

Preheat oven to 180ºC. Lightly grease a 20cm x 9.5cm (base) loaf pan.

Heat butter in a non stick frying pan over medium heat. Add onion and bacon and cook, stirring often for 3 minutes or until softened. Transfer to a large bowl to cool. Add mince, green peppercorns, dill, lemon rind, lemon juice, salt, pepper and breadcrumbs. Stir until well combined, place into prepared loaf pan and smooth top of loaf.

Place meatloaf into oven and cook for approx 35 min. or until cooked through. Cover meatloaf to keep warm. Remove meat loaf from pan and slice. Serve with mashed potatoes, mushroom sauce and fresh torn coriander leaves on top.

Mushroom Sauce Ingredients

300 g mushrooms sliced

1 onion finely diced (100g)

1 tbls butter

1 tsp salt

½ tsp ground black pepper

1000 ml milk

200 ml cream

3 tbls flour or cornflour (60g)

Method

Place butter in a pot with mushrooms and onion and cook while stirring for approx 10 min. on medium heat.

Add 800 ml milk, cream and seasoning to the pot and bring to the boil, simmer for 3 min.

Mix flour and 200 ml milk in bowl and add to the pot and bring back to boil while stirring.

Pour into serving container and keep warm.

Note: Try Béarnaise sauce, Red Wine sauce or Béchamel sauce instead of mushroom sauce.

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