preparation time: 30 minutes
cooking time: 25 minutes
serves: 4-6
- 2 teaspoons olive oil
- 1 small onion, finely chopped
- 500g turkey mince
- 250g pork mince
- 1 small pear, grated
- 2/3 cup (50g) fresh breadcrumbs
- 1/2 teaspoon finely chopped rosemary
- 800g sweet potato, chopped
- 20g butter
- 2 tablespoons milk
- pinch nutmeg
- 1 cup (150g) frozen peas
- 125g camembert or brie cheese, sliced
- cranberry sauce, to serve
1. Preheat the oven to 180°C. Grease 8 mini loaf tins, and line each with a strip of non-stick baking paper, extending over the two long sides. Heat the oil in a small frying pan, and cook the onion over medium heat for 5 minutes, until soft. Cool slightly.
2. Combine the onion, turkey mince, pork mince, pear, breadcrumbs and rosemary in a bowl. Season with salt and pepper, and use your hands to mix together well. Divide into 8 equal portions, and press into the prepared tins. Bake for 20 minutes, until lightly browned on top.
3. Meanwhile, cook the sweet potato in a large saucepan of boiling water for about 10 minutes, until soft. Drain and return to the pan. Mash well, then beat in the butter, milk and nutmeg. Season to taste with salt and ground black pepper. Cook the peas for 3 minutes, until tender.
4. Cool the meat loaves slightly, and using the paper, lift from the tins. Place onto an oven tray and top with a slice of camembert. Cook for 5 minutes, or until the cheese has melted. Serve with the mash and peas, with cranberry sauce.
note: turkey meat is very lean, so the addition of the pork mince makes it a little more succulent. Use all turkey mince if you prefer.
