When I read American food blogs, I am always reading about using ‘ground turkey’ or turkey mince to you Australian readers. Turkey mince isn’t so popular in Australia – in fact, turkey is really a Christmas only food. So when I picked myself up some turkey mince the other week, all I could think of was a Christmas turkey meatloaf.

Sound amazing? Well it was and I served it with some deliciously crispy rosemary potatoes and brussel sprouts (rosemary provided by a lovely mother’s group mummy – don’t you love people sharing their home grown produce?).

Have older children who aren’t the biggest fan of veggies? Well this is a meal for you – you have hidden goodness in this turkey meatloaf and you’ve made it sweet and delicious with the cranberry and tomato sauce. Show me a kid that doesn’t enjoy tomato sauce!

TURKEY MEATLOAF
1 cup sourdough breadcrumbs
1/4 cup rosemary, shredded
1 chicken stock cube
1/2 cup milk
1 egg
2 sticks of celery, diced
1 medium brown onion, diced
1 small carrot, diced
1 jar of cranberry sauce
500 grams turkey mince
1/4 cup tomato sauce
Salt and pepper

Preheat oven to 185°. In a large bowl, combine sourdough breadcrumbs, rosemary, chicken stock cube and milk. Stir in egg, celery, onion, carrot, half the cranberry sauce, salt and pepper. Crumble turkey over mixture and mix well. Pat into an ungreased 9×5-in. loaf pan lined with baking paper.

Bake, uncovered, 25 minutes; drain if necessary. Combine the remaining cranberry sauce, tomato sauce, pepper and remaining rosemary, spread over meat loaf. Bake 20-25 minutes or until no pink remains.

Do you cook turkey? Fill me in on how you’ve been using it!