There is no doubt about it, my nan makes the best meatloaf, I may be bias, but its true! I was lucky enough as a kid to be treated to this recipe whenever I saw my nan and a overwhelming feeling of delight came over me with every first bite. And thats what has inspired this recipe, I healthier version of my nans classic, using a much leaner type of meat. At first I thought using turkey might cause the meatloaf to be dry, but, I was pleasantly surprised out how juicy it stayed and packed full of flavour. Now, there is one ingredient you cannot leave out and thats the tomato ketchup, it makes or breaks the recipe. The ketchup almost caramelises on top, meaning every bite has a slight sweet kick to it. Okay, okay, I wont tempt you any longer, here’s the recipe!

Yields: 8 Slices


500G Turkey Thigh Mince
50G of Bread Crumbs (I put some stale bread in a food processor)
3 Tbsp Tomato Ketchup
2 Tbsp Worcestershire Sauce
1 Tsp English Mustard
1 Whole Onion (Diced)
1 Whole Pepper (Diced)
1 Egg (Beaten)
Pinch of Salt & Pepper


Pre-heat the oven to 200ยฐC. Fry the onions and pepper on a medium heat until softened and the onions go translucent, then remove from the heat. In a large bowl, mix together all the ingredients, reserving 2 Tbsp of the ketchup for later. For me it works best to get your hands in there and mush (technical term) everything together, until it is all well combined. Transfer the mixture into a loaf tin, or shape into a loaf and place on a non-stick baking tray. Spoon the remaining ketchup on top and then bake uncovered for 40-50 minutes. Remove from the oven and allow to cool for 5 minutes before slicing. I like to serve mine with some green vegetables and sweet potato mash.