Grated apple melts right into the mince and keeps every slice tender, while the tomato-date glaze bakes down into a glossy, faintly sticky top. Lean, quietly comforting, and nothing heavy about it.
Serves 4
Nutrition (per serving, estimated)
- Energy: 266 kcal
- Protein: 40 g
- Fat: 4 g
- Carbohydrate: 15 g
- Fibre: 3 g
Estimated values.
Ingredients
- 500 g lean turkey breast mince
- 1 medium brown onion, finely chopped
- 1 medium granny smith apple, peeled and grated
- 1 clove garlic, crushed
- 1/3 cup fresh flat-leaf parsley, chopped
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- 1 egg
- 2 tbsp rolled oats
- 1/2 tsp salt and black pepper
For the glaze
- 3 tbsp tomato paste
- 3 pitted dates, softened in warm water
- 2 tbsp apple cider vinegar
- 2 tbsp water
- a pinch of salt
Method
- Heat the oven to 200°C (180°C fan) and lightly grease a 9 x 19 cm loaf tin.
- Make the glaze first. Blend the softened dates with the tomato paste, vinegar, water and salt until smooth and glossy, then set half aside for the top.
- Squeeze the excess liquid from the grated apple — this is what stops the loaf going wet in the middle. Tip it into a large bowl with the mince, onion, garlic, parsley, both paprikas, egg, oats and seasoning, add the unreserved glaze, and work it through with your hands. Stop the moment it comes together; overworking makes it dense.
- Pack the mixture into the tin, pressing well into the corners so no air pockets are left, and smooth the surface flat.
- Bake for 30 minutes. The top should be set and lightly coloured, with the edges just beginning to pull away from the tin.
- Tip off any liquid that has collected, brush the reserved glaze generously over the top, and give it another 15 minutes — until deep red and lacquered, and the centre reads 74°C.
- Let it stand 5 minutes before you cut it. It firms up as it rests and slices far more cleanly. Serve in thick slices with steamed vegetables.