Mini turkey meatloaf

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean and wash the leek and cut into thin rings. Dice bacon. Heat 1 tsp. oil in a frying pan. Leave the bacon out. Add leek and fry for another 2-3 minutes. Season lightly with salt and pepper.

2. 2

   Mix the cream cheese in a bowl until smooth. Remove bacon and leek from the pan and mix with the cream cheese, season with salt and pepper. Wash the potatoes thoroughly and halve them if necessary. Mix with 1 tablespoon of oil and salt

3. 3

   Knead minced meat, breadcrumbs and eggs. Season with salt and pepper. Halve the minced meat mass and press it evenly flat between 2 layers of foil to form rectangles (approx. 20 x 25 cm). Put half of the cream cheese mixture in a 6-7 cm wide strip on each long side of the rectangle, leaving an approx. 4 cm wide margin. Roll up from the long side using the foil and press the ends together

4. 4

   Place loaves on the fat pan of the oven and brush with 2 tablespoons of oil. Place the potatoes on the fat pan and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes

5. 5

   Wash the herbs and shake dry. Peel and roughly chop the parsley leaves and cut the chives into rings. Melt butter in a pan and add herbs. Remove the roast, place it in the pan and roll it in the herb butter. Arrange with the potatoes and drizzle with the remaining herb butter if necessary

Nutrition Facts

KCAL
560 kcal

CARBS
29 g

FATS
37 g

PROTEINS
27 g