Although I am not a vegetarian meat makes up only a small percentage of my diet. I simply prefer to cook and eat vegetables for their flavour, colour, and versatility, not to mention health benefits. This recipe, however, is all about meat. Well, almost. I couldn’t resist adding some fresh herbs to it. Because fresh herbs are full of water they actually play an important role in helping to keep the meatloaf moist. The herbs are also the reason that this meatloaf shouldn’t be baked in a classic meatloaf tin, as it would simply stew in the juices produced by the meat and herbs. As it is baked on a baking tray, the meatloaf is crispy on the outside and moist and tender on the inside. Enjoy!
500 low-fat turkey mince
2 heaped tablespoons finely chopped fresh sage (only the leaves)
2 heaped tablespoons finely chopped fresh parsley
1 large onion, chopped
2 garlic cloves, chopped
1/2 celery stick, chopped
4 tablespoons white wine
2 heaped tablespoons breadcrumbs
2 tablespoons olive oil for frying
2/3 teaspoon fine sea salt plus the same amount of white pepper
1 teaspoon sweet paprika
Preheat the oven to 375 F/ 190 C/ gas mark 5. Line a baking tray with tin foil and sprinkle with the paprika. Set aside.
Heat up the oil in a medium pan and add the onion, garlic and celery. Lower the heat, stir and fry for 2 minutes. Add the wine and cook for another 3 minutes. Remove from the heat and place the mixture in a blender. Add the herbs and puree. Then add the meat, breadcrumbs, seasoning and process for a few seconds until all the ingredients are thoroughly mixed together and form a sticky loaf.
Transfer the mixture onto a plate or chopping board and form a log, approximately 22 cm long. Place it on the baking tray and roll gently until it is thoroughly coated in the paprika. Bake on the same lined baking tray for 1 hour basting halfway through.