Turkey, Leeks and Potatoes Meatloaf

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.