Turkey Vegetable Loaf

Ingredients

• 3 Carrots
• 350 g Broccoli
• 2 onions
• 4 sprigs Parsley
• 1 stale roll
• 600 g ground turkey
• 1 egg
• Salt
• Pepper
• 2 tsp Dried thyme
• 2 tsp chopped marjoram
• fat (for the pan)
• 200 g spelt tagliatelle
• 100 g frisée salad
• 2 Tomatoes
• 200 ml roast sauce
• 1 tbsp butter (15 g)

Instructions

1. 1.

   Peel, wash, and dice carrots into small cubes. Wash broccoli, cut stem into small cubes and trim florets as needed. Bring salted water to a boil in a pot and cook carrots for 8 minutes over medium heat. After half the cooking time, add broccoli, bring back to a boil, and simmer for another 4 minutes. Drain, rinse with cold water, and let drain.

2. 2.

   Peel onions and finely chop. Wash parsley, shake dry, pluck leaves, and finely chop. Cut roll into small pieces, soak in lukewarm water for 10 minutes, then squeeze out excess liquid.

3. 3.

   Meanwhile, wash turkey, pat dry, cut into small chunks, and run through the finest blade of a meat grinder twice.

4. 4.

   Mix turkey with roll, egg, onions, and half the parsley; season with salt, pepper, thyme, and marjoram, then fold in cooked vegetables.

5. 5.

   Grease a loaf pan and fill with the mixture. Bake in a preheated oven at 180°C (or fan‑forced 160 °C) for about 45 minutes.

6. 6.

   While the loaf bakes, cook tagliatelle according to package instructions in plenty of boiling salted water until al dente. Drain and set aside.

7. 7.

   Remove loaf from pan and slice. Wash frisée salad, dry by spinning, and tear into bite‑sized pieces. Peel tomatoes, wash, and dice. Prepare roast sauce as directed on the packet.

8. 8.

   Heat butter in a skillet and toss tagliatelle for 2–3 minutes over medium heat. Add remaining parsley and season with salt and pepper. Plate pasta and arrange salad, sauce, and loaf slices on top.