Lighter meatloaf


Serves 4

Oil, for greasing

450g turkey or chicken mince

1 egg

30g breadcrumbs

2 carrots, grated (optional)

½ tsp dried thyme

½ tsp dried oregano

2 garlic cloves, crushed

1 small onion, grated

50g Parmesan, grated

Salt and black pepper

130ml tomato passata or pasta sauce of choice

40g Cheddar, grated

  1. Lightly grease a loaf tin with oil and set aside.
  2. In a large bowl, combine the turkey, egg, breadcrumbs, carrots, thyme, oregano, garlic, onion and Parmesan. Season with salt and pepper and toss to combine.
  3. Place the mixture in the greased loaf tin and use clean hands to form into a loaf. At this stage the meatloaf can be frozen, if desired.
  4. When ready to prepare and serve, remove from the freezer and defrost completely. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  5. Top the meatloaf with the tomato sauce, then place on a baking tray and bake for 40-45 minutes.
  6. Remove from the oven and sprinkle the Cheddar over the top, then return to oven and bake for another 10 minutes or so until the cheese is melted and golden.
  7. Rest for 8-10 minutes, then turn the meatloaf out of the tin, slice and serve.

    Per Serving 296kcals, 12.2g fat (4.6g saturated), 14.8g carbs, 5g sugars, 32.4g protein, 2.4g fibre, 0.329g sodium