1 tbsp rapeseed oil, plus a little for greasing
1 tbsp garlic infused oil
1 tsp allspice or mixed spice
2 tbsp smoked paprika
2 tbsp tomato purée
160g grated carrot
1 tsp dried oregano
½ tsp ground cumin
400g pack turkey leg and breast mince
1 large egg
Serves - 6
Heat oven to 180C/160C fan/gas 4. Grease and line a deep 500g loaf tin with baking parchment. Heat the oil in a large, non-stick frying pan.
Stir in the garlic infused oil and spices, toast over the heat for 3 mins, then add the purée. Scrape half into a small bowl for the topping.
Stir the quinoa and 4 tbsp water into the frying pan and cook for 2 mins.
Tip into a bowl, leave to cool for 5 mins, then add the carrot, oregano, cumin, turkey mince and egg.
Season with black pepper and mix well. Pack into the greased tin and bake, uncovered, for 35 mins until firm.
When the meatloaf is cooked, carefully turn it out of the tin onto a shallow ovenproof dish then slice and serve.
Recipe adapted from: Good Food