Demi
Thu, Aug-06-09, 13:55
I recently came across this recipe for a Chicken Meatloaf (http://www.nigella.com/recipe/recipe_detail.aspx?rid=20565#) on Nigella Lawson's website and decided that I'd like to try it. The following is my low carb version of it, using ground turkey instead of chicken.
Turkey & Pancetta Meatloaf
12 slices pancetta
1 teaspoon fennel seeds
1 teaspoon chilli powder (or dried chilli flakes)
1kg turkey mince (ground turkey)
100g pancetta, extra, finely chopped
1 large onion, finely chopped
2 eggs, lightly beaten
1 tablespoon tarragon, chopped
1 tablespoon lemon thyme, chopped
1½ cups finely chopped mushrooms
For the glaze:
2 tbsp Dijon mustard
1 tbsp honey (optional)
1 tbsp Worcestershire sauce
2 tbsp water
Preheat oven to 200°C (Gas 5). Grease a 12cm (approx 4.5”) x 22cm (approx 8.5”) loaf tin and line crossways with sliced pancetta. Grind fennel seeds and chilli flakes (if using) to a fine powder in a pestle and mortar or spice grinder. Place all the meatloaf ingredients in a bowl, mixing until well combined. Spoon the mixture into the loaf tin, folding over the ends of the pancetta, and then bake, uncovered, in the oven for 30 minutes. In the meantime, mix the glaze ingredients together in a small bowl, and set aside. After 30 minutes, remove meatloaf from oven and invert onto a baking dish (you may need to run a blunt knife around the edge of the loaf to release it). Brush the meatloaf with the glaze and return to oven for 30 to 35 minutes, basting once or twice during cooking with more mustard glaze.
Absolutely delicious :yum:
Turkey & Pancetta Meatloaf
12 slices pancetta
1 teaspoon fennel seeds
1 teaspoon chilli powder (or dried chilli flakes)
1kg turkey mince (ground turkey)
100g pancetta, extra, finely chopped
1 large onion, finely chopped
2 eggs, lightly beaten
1 tablespoon tarragon, chopped
1 tablespoon lemon thyme, chopped
1½ cups finely chopped mushrooms
For the glaze:
2 tbsp Dijon mustard
1 tbsp honey (optional)
1 tbsp Worcestershire sauce
2 tbsp water
Preheat oven to 200°C (Gas 5). Grease a 12cm (approx 4.5”) x 22cm (approx 8.5”) loaf tin and line crossways with sliced pancetta. Grind fennel seeds and chilli flakes (if using) to a fine powder in a pestle and mortar or spice grinder. Place all the meatloaf ingredients in a bowl, mixing until well combined. Spoon the mixture into the loaf tin, folding over the ends of the pancetta, and then bake, uncovered, in the oven for 30 minutes. In the meantime, mix the glaze ingredients together in a small bowl, and set aside. After 30 minutes, remove meatloaf from oven and invert onto a baking dish (you may need to run a blunt knife around the edge of the loaf to release it). Brush the meatloaf with the glaze and return to oven for 30 to 35 minutes, basting once or twice during cooking with more mustard glaze.
Absolutely delicious :yum: