Recipe by Gingernut
Based on the filling of a sausage roll recipe that we enjoyed. I found that the zucchini released a lot of liquid. I drained it off a few times during cooking, so it didn't get too soggy. If you like gravy with your meatloaf, I would save that liquid to make it with. You could also try adding more bread crumbs or cereal to soak up the juices.
Top Review by JustJanS
Very good meatloaf thanks Gingernut. I grated my zucc, then salted it lightly and sat it aside for about half an hour. I squeezed as much moisture as I could out of it before going on with the recipe and found I had no excess liquid problem as the meatloaf cooked. I felt the mixture was a little under-seasoned so added a teaspoon of Italian herbs and half a teaspoon of fennel seeds to it.
- 500 g ground turkey
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 1 cup Vita Brits, finely crushed (or Weet Bix)
- 3 tablespoons chopped parsley
- 1⁄2 teaspoon ground nutmeg
- salt, to taste
- fresh ground pepper, to taste
- 1 egg, lightly beaten
- 1⁄2 cup ketchup