Meatloaf

This meatloaf is super easy, super quick and super convenient for lunches (hot or cold). It also freezes well. What’s not to like?!

I typically make this on a Sunday afternoon, slice it and freeze it. I then eat it for lunches or breakfasts, lightly refried in a pan (you could just as easily microwave it…)

Preparation: 15-20 minutes

Cooking: 45 minutes

Portions: Five

INGREDIENTS

500g turkey thigh mince

1 tbsp olive oil

One medium onion, chopped

Two cloves of garlic, finely chopped

One egg

2 tsp dried rosemary

2 tsp dried thyme

1 tbsp tomato paste / ketchup

50g dried cranberries

80g oats (gluten-free preferred)

One pinch of salt and pepper

TOOLS

Oven

Frying pan

Mixing bowl

Loaf tin (900g size)

METHOD

Turn on the oven to 180C (fan) or gas mark 6.

Fry the onion and olive oil in a pan over a medium heat. Once softened add the garlic, rosemary and thyme to the pan. After two minutes turn off the pan and set aside to cool.

Add all the ingredients to the mixing bowl and combine thoroughly - at this point I get my hands in there and scrunch it all up!

Place the mixture in the loaf tin (I line it with greaseproof paper to make washing up easier) and then place in the oven for 45 minutes. Keep an eye on the top and cover loosely with foil if it’s browning too quickly.

Remove from the oven, rest for a few minutes and then turn out.

MODIFICATIONS

If you’re the type that likes to fiddle around, you can try:

Middle East / N African vibe = switch the herbs for cumin, parsley and lemon rind. Switch the cranberries for raisins

Ad Hoc vibe = switch the herbs for a spice mix, eg. cajun, five-spice etc