I know this is going to sound controversial but I prefer turkey meatloaf to beef. Yeah, sue me! And everyone fears the dryness of turkey but there are always ways of avoiding that, ie adding moisturising ingredients and not overcooking. My turkey meatloaf also has an exotic twist that I promise will bring excitement to a usually humble, regular ass meal.

Serves 2

Ingredients

1 Tbsp neutral oil

1/2 yellow onion, chopped

1/2 red bell pepper, chopped

3 cloves garlic, minced

1Lb ground turkey (I used lean, white meat)

1/3 c. Panko breadcrumbs

1 large egg

Handful fresh mint, minced

5 sprigs fresh thyme, minced

1 tsp dried oregano

1 tsp Dijon

Splash of milk

2 Tbsp rose harissa (or regular harissa is fine)

1 Tbsp ketchup

3 Tbsp Greek yogurt

Salt & pepper

1/ Preheat oven to 350f/175c. In a large skillet, heat oil on high and sauté onion, bell pepper and garlic till soft and lightly browned. Transfer mix to a bowl to cool off slightly. Once cool, in a large bowl, mix together the sautéed mix, turkey, panko, egg, mint, thyme, oregano, Dijon, milk and desired s&p till well incorporated but don’t over mix or the loaf will be tough.

2/ Foil line and grease a baking sheet and shape the turkey mixture into a tight loaf (don’t use a loaf pan, you won’t get enough caramelized surface and that’s the best part!). Bake 25 minutes. Meanwhile, mix the rose harissa and ketchup in a small bowl, set aside.

3/ Remove meatloaf from oven and coat entirely with 2/3 of the harissa mix. Return to oven for 10 minutes. Meanwhile, stir yogurt into remaining harissa mix.

4/ All meatloaf to rest for 3-5 minutes before slicing. Serve with harissa yogurt sauce. Yum!

*I made sides of roast baby potatoes tossed in olive oil, garlic and zaatar AND steamed peas and carrots with fresh mint to go with this dish!

Your new favorite turkey meatloaf.