Turkey & courgette meatloaves

Turkey & courgette meatloaves

Low in fat but hearty and warm, these make great, healthy comfort food.

By , 21 September 2015
Turkey & courgette meatloaves
  • Ready in: 35 mins
  • Serves: 4
  • Price: £1.37 per serving
Nutritional Info
Each 401g serving contains
  • Fat low
    10.4g
    15%
  • Saturates low
    4.8g
    24%
  • Sugars low
    8g
    9%
  • Salt low
    1.2g
    20%
  • Energy 2064KJ 493KCAL
    25%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 515kJ/123kcal.
Ingredients
  • 1 courgette, grated
  • 500g pack Butcher's Selection Lean Turkey Mince
  • 2 spring onions, sliced
  • 1 clove garlic, crushed
  • 1 egg
  • 2 tbsp Worcestershire sauce
  • 75g breadcrumbs
  • 2 tsp mixed dried herbs
  • 1 tbsp brown sauce
  • 400g potatoes, peeled
  • 325g frozen peas
  • 25g butter
  • Gravy, to serve
Method
  • Pre-heat oven to 200C/180C Fan/Gas 6. Squeeze as much liquid as possible from the courgette, then put the flesh in a bowl with the mince, spring onions, garlic, egg, Worcestershire sauce, breadcrumbs, herbs and brown sauce. Mix well.

  • Grease and line 8 muffin tin holes and divide the mixture between them. Bake for 20-25 minutes.

  • Put the potatoes in a pan and cover with water. Bring to the boil, then simmer for 12-15 minutes until tender.

  • Simmer the peas in boiling water for 5 minutes.

  • Drain the potatoes, then mash with the butter.

  • Serve 2 meatloaves each with mash, peas and gravy.