Dollop factor rating: can you make it sliceability factor, dollop doesn’t apply
OK, lets start by saying this.
100g Beef Mince = 13.0g fat
100g Chicken & Turkey mince = 2.7g fat
That folks, is why I´m making chicken meatloaf and not beef meatloaf. I’ve been drinking too much beer lately and have given up squats, burpees and planks in favour of running…and the only thing that´s tight about my body, is my jogging bottoms. So instead of going back to the gym and giving up beer I´m cooking a little lighter…tonight anyway.
The secret to any meatloaf is herbs and seasoning. Don´t skimp. I’ve also added Umami paste to my recipe to give this a deeper flavour and have swapped breadcrumbs for grated zucchini/courgette to keep it all moist. This recipe will make a large meatloaf to easily serve 4-6 people and have enough leftovers to slice thinly the following day to go inside a crusty baguette with some lettuce and a dollop of mayo (light, of course).
I served my meatloaf with spinach leaves, fresh peas, cherry tomatoes and a whole grain mustard, balsamic vinegar, a dash of agave syrup and olive oil dressing.
As usual this is a very simple and easy recipe, not too much faffing required.
YOU WILL NEED:
- 500g chicken or turkey mince (or a mixture of both) make sure its lean.
- 1 egg beaten
- 1 large onion chopped finely
- 1 large carrot sliced finely
- 1 stick celery sliced finely
- 1 large courgette grated
- zest of 1 lemon
- 1 clove garlic minced
- 1 tablespoon fresh or dried thyme
- 1 dessertspoon fresh or dried sage
- 1 dessertspoon olive oil
- 1 teaspoon Umami Paste (I bought mine at Sainsburys)
- pinch of salt
- a good grind of pepper
1. Into a frying pan, put 1 dessertspoon of olive oil and add the finely chopped, onion, carrot, celery and minced garlic. Cook on a medium heat, until the onions are starting to become see through, then add the thyme and sage and mix through. Take off the heat and allow to cool.
2. Once cool, put this mixture and all the remaining ingredients into a big bowl and mix together either with your hands or a fork until it is all completely blended together.
3. Take a large piece of foil, place it flat and pour 1 tablespoon of oil onto it and smear the oil all over it until it is completely covered.
4. If you have a loaf tin, place the foil (oiled side facing upwards to you) into the tin and put the mixture into the tin and cover the top
5. If you don´t have a loaf tin, don´t worry, oil the foil as above, but make the shape of a loaf rather than put it in a tin, the shape will more or less hold as you cook. Just fold the edges over to make a seal inside the foil. if you need to, put another piece of foil over the top to cover so it doesn’t dry the meatloaf out as it cooks
6. Cook for 1 hour on 180c in the oven, then leave to rest for 15 minutes, while the lovely juices absorb back into the loaf.