- Serves8 (or 2 meals for 4)
- CourseMain meal
- Prepare30 mins
- Cook55 mins
- Total time1 hr 25 mins
- Plusresting
Ingredients
For the sumac yogurt
- 150ml Essential Soured Cream
- 100g Greek-style natural yogurt
- 1 small clove garlic, crushed
- ½ lemon, juice
- 1½ tbsp olive oil
- 2 tsp Cooks' Ingredients Sumac
- ½ tsp salt
For the traybake
- 100g pine nuts
- 1½ tbsp olive oil, plus 1½ tbsp for greasing
- 500g courgettes, coarsely grated, then squeezed with a clean tea towel
- 2 x 500g turkey thigh mince
- 2 large onions, coarsely grated
- 3 Waitrose British Blacktail Free Range Medium Eggs
- 4 cloves garlic, crushed
- 1½ tbsp ground cumin
- 1 tbsp Cooks' Ingredients Sumac
- 2 tsp allspice
- 25g pack mint, leaves chopped
- 25g pack coriander, leaves roughly chopped
- 2 tsp salt
For the sumac onions
- 4 tbsp olive oil
- 2 large red onions, peeled and thinly sliced
- ¾ tsp salt
- 1 tbsp Cooks' Ingredients Sumac
- 2 tsp ground cumin
Method
Mix together all the ingredients for the sumac yogurt and a few grinds of black pepper. Cover and chill until ready to use (or up to 3 days).
Preheat the oven to 160ºC, gas mark 3. Spread the pine nuts out on a high-sided baking tray (about 30x20cm) and bake for 8-10 minutes until golden brown. Remove from the oven, tip into a large bowl and set aside. Increase the oven temperature to 180ºC, gas mark 4. Grease the tray with 1½ tbsp oil (or use 2 smaller trays).
Add all the remaining ingredients for the traybake to the bowl, along with the salt and a good grind of black pepper. Mix well to combine, then tip the mixture into the tray or trays. Press down so it’s level and compact, then bake for 25 minutes.
Meanwhile, make the sumac onions. Add 4 tbsp oil to a large sauté pan and place on a medium-high heat. Add the onions and salt, then cook for 15-18 minutes, stirring frequently, until soft and nicely coloured.
Add the sumac, cumin and a good grind of black pepper and cook for 3-4 minutes more. When the turkey has been in the oven for 25 minutes, spread the sumac onions on top and cook for 20 minutes more. The turkey should be cooked through with no pink meat and juices that run clear. Remove the tray and set aside for about 10 minutes. Serve warm or at room temperature (or freeze, see tips), with some sumac yogurt spooned alongside.
Cook’s tip
Whatever size trays you use, freeze the meatloaf once baked and cooled. Defrost in the fridge and reheat in the oven at 180ºC, gas mark 4 for about 30 minutes, or until piping hot, then serve with another batch of sumac yogurt.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,318kJ/ 557kcals |
|---|---|
Fat | 35g |
Saturated Fat | 8g |
Carbohydrates | 13g |
Sugars | 9.2g |
Fibre | 5.8g |
Protein | 43g |
Salt | 2.4g |