Hot Pink Turkey Pie a la Dukan

Tonight is meat night, as usual, at Chateau Schwakhofer-Coxon.   When we go shopping, we get whatever meat is on special offer and plan a carnal offering around it.  So tonight it is turkey mince and I used my new silcone quiche dish.  This recipe could be cooked in any sort of pan, eg loaf, muffin or even shaped into patties and cooked in a skillet.

Turkey Meatloaf

  • 16 oz ground turkey
  • 4 tablespoons of oat bran
  • 1 diced medium-sized onion
  • 1-2 tablespoons diced jalapeño peppers
  • 5-6 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 egg
  • Sea salt and freshly ground black pepper to taste

Sweat the onion in a nonstick pan with a little bit of oil and some water.  Add the garlic in the last minute or so.  Then put everything into a big bowl and mix it together with your hands.  Pat it into your cooking vessel and bake at 350°F/180°C until the meat is cooked through.  Time will vary depending on size.  My turley pie produced some liquid which I hoovered up with a turkey baster.

This pie was juicy and piquant and very easy to make.   It might only have been improved with some fresh tomatillo relish or a cilantro raita on the side.

We had this for dinner with spinach salad and used our new elegant WMF drip free oil and vinegar dispensers.  Beautiful and useful.


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