As I have had a lot of time on my hands!!! I wish, seriously, I really wish that I did have all the time in the world. However, in reality coronavirus has made me even busier. So in-between home schooling, now summer holidays, emptying the dishwasher more than once a day, making breakfast, lunch and dinner for my family, oh and doing the laundry and trying to keep the house clean, I’ve been thinking about new meals for my family. Anyone else feeling like me!?!?
Under normal circumstances I would have time to think about what we want to eat for dinners but since coronavirus I have not had much time – my days just seem to fly past. So to make my life easier, I have been writing a menu from my trusted recipes. These are dinners I know my family will enjoy. Nowadays we are in a routine and I have managed to find time to look at the meals we are eating.
Meatloaf is not a dish I have made very often. In fact I think I may have made this once and my family were not that impressed by it. So I decided to give it another try. The last time I made this meal I cooked it with beef mince but this time I decided to try turkey wrapped in bacon. It was a delicious combination and one worth trying asap. Below is a video and the recipe for you.
- Sharp knife
- Chopping board
- Large mixing bowl
- Loaf tin
- Turkey mince x 500g
- Streaky bacon x 12 – 14 rashes
- Leak x 1 small
- Courgette x 1
- Butternut squash x 200g
- Garlic granules x 1 – 2 tsps
- Oregano x 1 tsps
- Tamari x 2 tbsps
- Eggs x 2 (optional)
- Salt and pepper taste
- Oil for the tin
- Preheat the 200°C or gas mark 4.
- Remove the top and bottom of the leek and slice thinly.
- Peel the courgette and butternut squash.
- Remove the seeds from the butternut squash is necessary.
- Now grate the butternut squash and courgette.
- Put all of these ingredients into the large mixing bowl.
- Add in the turkey, tamari, oregano and garlic granules.
- Sprinkle over the salt and pepper to your tastes.
- You can add a couple of eggs at this point too if you want too.
- Next scrunch all the ingredients together using your hands.
- When everything is well mixed together set aside.
- Pour oil into the base of the tin and spread evenly across the base and round the sides of the tin.
- Now line the loaf tin with the streaky bacon.
- If the bacon looks as though it won’t go round the meatloaf leave a few rashes spare to cover the top with.
- Now put the meat filling in the tin and cover as much as you can with the bacon.
- Put any remaining rashes length ways on top of the meatloaf.
- Place the tin into the oven and cook for about 25 – 30 minutes.
- Put a skewer into the meatloaf at the end on the cook time and if no blood runs from the loaf it’s cooked.
- If blood runs from it put the loaf back into the oven and cook for a further 5 minutes.
- Once it’s cooked remove from the oven and leave to rest for 10 minutes.
- Finally slice and serve with roast potatoes, vegetables and gravy.
- Then enjoy.
Sweet Turkey and Bacon Meatloaf was a big hit in our house. My son Ted who is six is a fussy eater and he generally tends to dislike most of my meals really enjoyed this dinner. He nearly had it for lunch the next day too. My husband Howard was a big fan of this dinner as well. I think they both like the back wrapped up in the meat. The bacon gave the turkey mince a sweet but juicy flavour. It’s a delicious dinner that could be eaten cold as leftover the next day too. However you decide to eat this meal, as always, enjoy.