Turkey & courgette meatloaves

Turkey & courgette meatloaves

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

By , 21 September 2015

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Turkey & courgette meatloaves
  • 35 Mins

  • Serves: 4

  • Price: £1.37 per serving

Nutritional Info
Each 401g serving contains
  • Energy

    2063KJ

    493KCAL

    25%
  • Fat

    10.4g

    low

    15%
  • Saturates

    4.8g

    low

    24%
  • Sugars

    8.0g

    low

    9%
  • Salt

    1.20g

    low

    20%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 514kJ/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.