With Thanksgiving around the corner, turkey dishes are obviously all over the net. When it comes to roasted turkey recipes, I’ve discovered that I have quite a few photos of the preparation itself, and hardly any acceptable ones of the final results. It’s no wonder – as once it is served, it is usually gone quite quickly… Hopefully, I’ll remember to take some decent photos this week.
However, I always add some other dishes with turkey, for the sake of those who are not into roasted turkey, such as the recipe I have here, for turkey meatloaf.
As turkey breast is quite lean, I usually mix it with ingredients that will help keep it moist while baking. This time I chose potatoes and leeks – one of my favorite combinations. Both complement the turkey meat and keep it moist, while adding wonderful flavor and texture.
This is dish is perfect for serving at a buffet lunch or dinner. It can be prepared up to 3 days ahead and can be served warm or cold. Try it and enjoy.
Makes: 6
Prep time: 30 minutes
Baking time: 45 minutes
Ingredients:
For the potatoes and leeks:
3 medium potatoes, unpeeled
1/3 cup duck fat or soft butter
1 tsp Dijon mustard
1 large leek (white and light green part only)
½ cup water
1 tsp salt
½ tsp freshly ground black pepper
¼ tsp freshly ground nutmeg
For the turkey:
1.1 lbs (500 grams) skinless turkey breast
1/3 cup raw pistachios, roughly chopped
2 tsp salt
½ tsp freshly ground black pepper
½ tsp paprika
1 XL egg
1 tsp Dijon mustard
¼ cup mayonnaise
1. Place the potatoes in a medium pot. Cover with water and bring to the boil. Lower the heat to medium and cook for about 20 minutes, or until the potatoes are soft. Drain, let cool a bit and peel. Roughly puree, add the duck fat or butter and mustard and mix well.
2. Cut the leek lengthwise and chop roughly. Wash thoroughly, drain, and place in a large shallow pot. Sprinkle with salt and add ½ cup water. Cover the pot and steam over high heat until the leeks are soft and most of the water evaporated. Uncover the pot and let cool.
3. Preheat the oven to 390F (200C). Line a 10” (25cm) loaf pan with baking paper.
4. In a food processor with the metal blade, finely chop half of the turkey breast and place in a bowl. Roughly chop the other half and add to the bowl. Add 2/3 of the potatoes and leeks, along with and the rest of the ingredients for the turkey layer, and mix well. Place the mixture in the pan and press it with a spatula.
Mix the rest of the potato puree with the leeks and season with salt, black pepper and nutmeg. Spread the mixture on top of the turkey mix.
6. Cover the pan with baking paper and aluminum foil and place in the oven. Bake for 30 minutes, remove the aluminum foil and baking paper cover and place back in the oven. Bake for 15-20 minutes, until the topping is golden.
7. Let cool in the pan for 10 minutes before slicing.
If preparing in advance, let cool to room temperature, cover with plastic wrap and keep in the fridge for up to three days.
Great recipe, thank you, Ronit! Incorporating pistachios is such a nice touch – i’ll try it with chicken breast, though. Do you think it’ll make a big difference?
LikeLiked by 2 people
Thank you Dolly, I’m glad you liked the recipe. Pistachios are a classic addition to terrines, so I thought they would go well here and they did.
As for using chicken breast, I think it could work, but I didn’t try it. I’ll be happy to know if it worked well for you. 🙂
LikeLiked by 2 people
Thank you – will let you know.
LikeLiked by 1 person
The meatloaf looks good. Thanks for sharing.
LikeLiked by 2 people
Thank you Henrietta, I’m glad you liked the recipe. 🙂
LikeLike
I was on a pistachio kick for a while a few years ago when they were easy to get from Trader Joe’s. They look very nice in with the turkey. I’m no where near a Trader Joe’s now, so many of these good things that are reasonably priced there (but not elsewhere) are out of my reach now. I wish they would do mail order!
Virtual hugs,
Judie
LikeLiked by 2 people
Pistachios are great!
If you have a CVS around, they usually carry raw ones for a reasonable price.
They are also available online from Amazon, Target and such.
LikeLiked by 1 person
Yah! I forgot about Amazon. I buy a lot of foody things through them. Also Vitacost. They may have them, too.
We have CVS next door to Safeway. I’ll look there next time I’m in town. Thanks for the hint! ;->
LikeLiked by 1 person
Glad to be of help. 🙂
LikeLiked by 1 person
That looks absolutely delicious, Ronit!
LikeLiked by 3 people
Thank you Kathryn! It is indeed, and also very easy to make and serve. 🙂
LikeLiked by 1 person
A lovely loaf Ronit, love the option of duck fat what a great idea as is the addition of pistachio’s. How delicious this looks, yum.
LikeLiked by 3 people
Thank you Suzanne, I’m glad you liked the recipe. It is a nice alternative to the roasted turkey. The duck fat adds lots of flavor. I highly recommend using it. 🙂
LikeLiked by 1 person
Looks fancy!
LikeLiked by 1 person
Thank you Rini! 🙂
LikeLiked by 1 person
What a delicious combination of flavors. I love meatloaf – hot or cold in a sandwich. Your version certainly is unique using fresh turkey ( not ground like I do) and then the addition of pistachios. Great recipe Ronit 🙂
LikeLiked by 3 people
Thank you Judi, I’m glad you liked the recipe. You can definitely use ground turkey here. The texture will be a bit more dense, but on the other hand it will make it even easier to slice. 🙂
LikeLike
What a wonderful way to use left-over turkey! The meatloaf slices in the photo look so nice. When I make a meatloaf I sometimes have difficulty getting it sliced without it semi-falling apart. Your suggestion to let the meatloaf rest for 10 minutes in the pan before slicing probably helps reduce this problem. I let roasts rest before slicing, but never thought about letting meatloaves rest. I’ll have to give it a try.
LikeLiked by 3 people
Thank you Sheryl, I’m glad you liked the recipe. The rest time indeed helps the loaf to bind and makes it easier to slice. 🙂
LikeLike
Ronit, as you surely know by now I do love leeks! – So…..not possible to ‘copy’ this recipe here since a number of items are NOT available, but….I can read, look and dream! Thanks.
LikeLiked by 2 people
Thank you! 🙂
Sorry to hear you can’t get all the ingredients. I’m definitely with you when it comes to leeks. It is so tasty and versatile.
LikeLike
Great recipe! Reminds me of the days when I used to “hide” vegetables in meatloaf and meatballs to make them healthier for my kids! Except yours is much more gourmet!
LikeLiked by 3 people
Thank you Mimi, I’m glad you liked the recipe.
I love how the potatoes and leeks add flavor and texture in it, but it’s indeed also a great way to “hide” vegetables.
The trick works well with adults as well. You’d be surprised how many adults are not into eating vegetables on their own… 🙂
LikeLike
I’m not surprised at all, after many years of catering!
LikeLiked by 1 person
Even after all these years, I’m still surprised a lot. I still find it hard to comprehend people can be THAT fussy…And that’s before even mentioning all the new diets… Never a dull moment! 🙂
LikeLiked by 1 person
Absolutely. It’s annoying.
LikeLiked by 1 person
This dish is so creative!! It looks like something we’d love in our home!
LikeLiked by 3 people
Thank you Jasmine, I’m very glad to know! I hope you’ll enjoy it and I’ll be happy to read your comments. 🙂
LikeLiked by 1 person
A great meatloaf: such a tasty dish, and so wonderfully festive here x
LikeLiked by 3 people
Thank you Philip!
It is indeed a great dish to have for the holidays. So easy to prepare and serve. 🙂
LikeLike
Looks appetizing!
LikeLiked by 2 people
Thank you Khadija! 🙂
LikeLiked by 1 person
What a great alternative to the everlasting turkey. I love it.
LikeLiked by 2 people
Thank you Myra, I’m glad you liked the recipe. It’s always good to have some alternatives for the main course. 🙂
LikeLike
Sounds like a great recipe! I have never had turkey meatloaf.
LikeLiked by 2 people
Thank you Kendall, I”m glad you liked the recipe.
There’s always a first time… 🙂
LikeLike
I cooked a sous vide meatloaf at the weekend. I was very happy with it. It is my first meatloaf of any description. Your turkey version looks very good indeed.
Great job (as always),
Conor
LikeLiked by 2 people
Thank you Conor, I’m glad you liked the recipe. I actually made the meatloaf last year but I plan to make it again this coming Thanksgiving.
While it is very good, it is a humble home dish – far from your wonderful Pate. 🙂
LikeLike
A bunch of leeks and handful baked potatoes (for some experiments!) in my kitchen. Oh another pistachio recipe! Mmmmm… this is nice… I will try this with chicken – as turkey is not always in store!
Long weekend ahead? Have a good time 🙂
LikeLiked by 3 people
Sounds like a plan! I think chicken will work well, though I didn’t try it.
It’s going to be a busy weekend, but cooking is always fun for me, despite all. Organization is a key.. 🙂
LikeLiked by 1 person
Well you know I’ve got to LOVE this! 🙂 Love the inclusion of duck fat and pistachios – YUM!
LikeLiked by 1 person
Thank you Annie!
The duck fat indeed adds a lot of flavor and keeps the turkey moist, and the pistachios added such nice flavor and texture. I’m glad you liked it. 🙂
LikeLiked by 1 person
Sounds delicious and I hope to try it soon Ronit….
LikeLiked by 1 person
Thank you Swapna, I’m glad you liked the recipe and hope you’ll enjoy it! 🙂
LikeLike
Love potatoes and leek. They go together well. If I can get a small piece of turkey, I’ll try the meatloaf. Otherwise I’ll try it with chicken. Pulled it out of the hat again, Ronit.
LikeLiked by 2 people
Thank you Mary, I’m glad you liked the combination. It turned out very tasty. I hope it will work just as well with chicken. 🙂
LikeLike
I will help eat the evidence of anything you made and don’t think makes a good picture. 🙂
LikeLiked by 1 person
Thank you Paul, for such a great compliment.:)
LikeLiked by 1 person
Ronit, I tried this with minced chicken and ground pistachio. It was a bit like a meatloaf but still tasty! I like the recipe and I’m sure to make it again! Thank you for sharing!!
LikeLiked by 1 person
I’m glad you liked the result despite the use of different ingredients. Even with the turkey it was indeed more of a meatloaf texture, that’s why I titled it so. Thank you for the update! 🙂
LikeLiked by 1 person
Some are now in the freezer. I will wrap it with bread dough to make a pastry – like a Cornish pasty.
LikeLiked by 1 person
Sounds like a tasty plan! 🙂
LikeLiked by 1 person
I love a good dish that can be prepared well in advance and this one plates beautifully as well 🙂
LikeLiked by 1 person
Thank you Marisa, I’m with you on that. It makes for easy and tasty entertaining! 🙂
LikeLiked by 1 person
This is a great combination of textures and flavors. Wow!🎨
LikeLiked by 1 person
Thank you Carol, I’m glad you liked the recipe. I made it again for Thanksgiving and it was a big hit. 🙂
LikeLiked by 1 person
It looks great. My family is so traditional that I would have to serve it when it’s not Thanksgiving.🙃
LikeLiked by 1 person
I can see their point! I too serve this as an addition for the traditional roasted turkey. 🙂
LikeLiked by 1 person
I’m not one to use much ground turkey, Ronit, especially in meatloaf. That being said, your recipe makes me want to rush out and get some ground turkey and make some meatloaf. Delicious!
LikeLiked by 1 person
Thank you John! I have to admit I’m not usually using ground turkey, but for Thanksgiving I’m usually trying to add some options other than the traditional roast. This meatloaf worked so well, I’ll probably make it again during the year. 🙂
LikeLiked by 1 person
A great combination of flavours for this turkey meat loaf!
LikeLiked by 1 person
Thank you Sumith. I’m glad you liked the recipe. 🙂
LikeLiked by 1 person
Really like the look of this recipe something a bit different for me !
LikeLiked by 1 person
Thank you Emily, I’m glad you’ve found this dish interesting. I wanted to use turkey meat in a different way and it worked very well. Worth trying. 🙂
LikeLike
Yes definitely turkey here in the 🇬🇧 Is rarely used apart from Christmas time! It’s always reasonably priced as well I love trying new recipes! 😊
LikeLiked by 1 person
Here it’s around Thanksgiving, but I think it’s a shame to use it only then, as it is very nutritious meat and as you mentioned, reasonably price. 🙂
LikeLiked by 1 person