Spicy roasted parsnip soup
Aromatic flavours transform the ordinary parsnip into a delicious warming soup
Turkey, thyme & leek meatloaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 4 large leekssliced
- 500g pack turkey mince
- 2 sprigs thymeleaves removed
- 85g fresh breadcrumb
- 1 eggbeaten
- 2 rashers lean back baconfat trimmed, chopped
Nutrition: per serving
- kcal302
- fat8g
- saturates2g
- carbs20g
- sugars3g
- fibre3g
- protein37g
- salt1.2glow
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then soften the leeks for 5 mins. Line the base of a 28 x 18cm baking tin with greaseproof paper.
step 2
Mix the mince, thyme, two-thirds of the breadcrumbs, leeks and egg together with a little seasoning, then tip into the tin. Press the mixture firmly into the tin, then ruffle the surface with a fork. Mix the remaining breadcrumbs and bacon together and scatter over the top. Cook for 15 mins, then finish under the grill until golden and crisp on top. Serve with boiled potatoes and carrots.
