This meatloaf is fast to put together and so flavourful you won’t miss using higher-fat meat.. Serve it hot for an evening dinner and use the leftovers for meatloaf sandwiches, adding a dollop of grainy mustard to give them extra zip.

Serves 6.

Ingredients:

  • 2 medium carrots, finely chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 portobello mushrooms, finely chopped
  • 3-4 fresh sage leaves, chopped
  • 500 g ground turkey
  • 1 cup (250 ml) bread crumbs
  • 1 large egg
  • 1 tsp (5 ml) ground cumin
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) pepper
  • 2 tbsp (30 m) ketchup (optional)

Method:

  1. Preheat oven to 350˚ F (175˚C).
  2. In a medium pan sauté the carrots, onion, and garlic over medium-high heat until softened.
  3. Add the mushrooms and quickly sauté till soft. Set pan aside to cool.
  4. In a large bowl combine the ground turkey, the breadcrumbs, egg, cumin, salt and pepper. Mix until combined.
  5. Pack into a greased (small) 8 ½” x 4 ½“ (22 x 12 cm) loaf pan and smooth down.
  6. Spread ketchup in a thin layer on top. (optional)
  7. Cook on middle rack of a preheated oven at 350˚F (175˚C), uncovered, for 1 hr or until the internal temperature is 165˚ F (74˚C).

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