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Festive turkey meatloaf with crispy sage leaves recipe

Festive turkey meatloaf with crispy sage leaves recipe

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Try something new with turkey this Christmas. Our festive meatloaf is made using turkey mince and is topped with a herby mushroom sauce and crispy sage leaves. Try this as a great gluten-free centrepiece. See method

  • Serves 6
  • 50 mins to prepare and 40 mins to cook
  • 313 calories / serving
  • Gluten-free
  • Dairy-free

Ingredients

  • 60g rolled oats
  • 100ml unsweetened plant milk
  • 2 tbsp vegetable oil, plus more for greasing the tray
  • 1 medium red onion, finely chopped
  • 3 cloves garlic, crushed
  • 250g chestnut mushrooms
  • 300g butternut squash, peeled and diced 1cm
  • 500g turkey thigh mince 7% fat
  • 4 tbsp tomato purée
  • 1 medium egg, beaten
  • 20g fresh sage, leaves picked, half finely chopped, half kept whole
  • 1 tbsp brown sugar
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 chicken stock cube, made up with 400ml water
  • 1 tbsp cornflour
  • salt and pepper, to taste
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1310kj
    313kcal
    16%
  • Fat

    14g 20%
  • Saturates

    2g 12%
  • Sugars

    7g 8%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 18.6g Protein 25.6g Fibre 2.8g

Method

  1. Put the oats in a bowl, cover with the plant-based milk and set aside for 15 minutes.

  2. Meanwhile, heat a large, lidded frying pan over low-medium heat until hot. Add 1 tbsp vegetable oil, then the red onion and 2 cloves garlic and cook for 10 minutes, until softened. Add the mushrooms and season to taste with salt and pepper, increase the heat to medium and cook for 5 more minutes until reduced. Set aside of the mushroom mix for the sauce. Add the diced squash to the pan with 50ml water, cover and cook for 10 more minutes until the squash is tender. Uncover, stir to combine and cook off any excess liquid. Preheat the oven to 200℃/180℃ fan/gas 6.

  3. Put the turkey mince in a large bowl and add the mushroom-squash mix, oat-milk mix, 2 tbsp of the tomato purée, egg, finely chopped sage leaves and salt and pepper to taste. Gently mix together, but do not overmix (this can make the final result tough). The mixture will be quite wet.

  4. Grease a baking tray. Mould the mixture into a large oval on the baking tray, about 20 x 15cm. In a small saucepan, whisk together the remaining 2 tbsp tomato purée, brown sugar, Dijon mustard, vinegar and remaining 1 clove garlic. Use ⅓ to coat the meatloaf, then place on the middle shelf in the oven and bake for 40 minutes, until the internal temperature measures 76℃. Rest for 5 minutes, then carefully transfer to a serving plate.

  5. Meanwhile, add the reserved mushroom mix to the pan with the sauce ingredients. Pour in the stock, mix the cornflour with 1 tbsp water in a small bowl and add to the sauce mix. Bring to a simmer and cook until thickened, about 10 minutes.

  6. In a separate small saucepan, add the remaining 1 tbsp oil and whole sage leaves. Cook over low-medium heat for about 10 minutes until crispy, stirring occasionally. Scatter over the meatloaf before serving in slices alongside the sauce.

Storage: The raw meatloaf mixture can be stored in an airtight container the fridge for up to 1 day, then shaped, coated and baked. The sauce isn’t suitable for making ahead as it is used to coat the meatloaf before baking.

Leftover sauce can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1-3 months. Leftover meatloaf can be stored in the fridge for up to 2 days or in the freezer, well wrapped, for up to 1 month. Defrost thoroughly in the fridge overnight before reheating. Reheat the meatloaf in the oven at 160℃/140℃ fan/gas 3 for about 10 minutes, until piping hot all the way through. Reheat the sauce on the hob over low-medium heat for about 5 minutes until piping hot all the way through.

See more Gluten-Free Christmas recipes

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