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Turkey, Thyme, and Leek Meatloaf

A delicious (and healthy) meat loaf cooked in 30 minutes? How very clever of you GoodFood Magazine — THIS is an inspired take on the well-loved classic! The trick is spreading the mixture in a thin layer and cooking at a high heat. We were concerned it might be dry, but trust the cooking time, the result is moist and flavorful. Studded with crumbled feta cheese and finished off with a bit of crunchy bacon on top, this is a keeper! Note: The feta cheese is optional – as if!!!

Turkey, Thyme and Leek Meatloaf

1 tbs. olive oil
4 leeks, sliced thin
1 lb. ground turkey
2 thyme springs, leaves removed (or 1 tsp. dried)
3 oz. fresh breadcrumbs (1¾ cup)
1 egg, beaten
1/3 cup crumbled feta cheese (optional)
2 rashers bacon, chopped

Heat the oven to 425°F. Line the base of an 11″ x 7″ baking pan with a large piece of baking parchment.

Heat the oil in a frying pan, add the leeks and cook until softened, about 5 minutes.

Mix the turkey, thyme, two-thirds of the breadcrumbs, egg, feta, and leeks together with a fair amount of seasoning. Press into the prepared pan, then ruffle the surface with a fork. Combine the remaining breadcrumbs with the bacon and scatter over the top. Cook for 15 minutes, then finish under the broiler until golden and crisp on top.

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