Turkey & courgette meatloaves
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- 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
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.