|2 cloves clove||Garlic Garlic|
|4 tbsp tbsp||Tomato Ketchup Tomato Ketchup|
|2 tbsp tbsp||Worcestershire Sauce Worcestershire Sauce|
|900 g g||Turkey Mince Turkey Mince|
|1 tbsp tbsp||Olive Oil Olive Oil|
|250 ml ml||Milk Milk|
|150 g g||Mushrooms Mushroom|
|3 tbsp tbsp||Dijon Mustard Dijon Mustard|
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a baking tray with parchment paper and set aside.
2 In a small bowl, combine the bread and milk.Set aside so the bread can absorb the milk.
3 Heat the oil in a pan over a medium heat. Cook the onion for 6-7 minutes until browned. Add the garlic and cook for one minute longer.Remove from the heat and allow to cool.
4 Use a food processor or mini-chopper to whizz the mushrooms into fine pieces.
5 In a large bowl, combine the turkey mince, egg, ketchup, Worcestershire sauce and some salt and pepper. Add the soaked bread and discard any remaining milk. Add the cooked onion mixture and the mushrooms and mix until combined.
6 Divide the mixture in half and form each portion into an oblong mound on the prepared baking tray. Top each loaf with three rashers.
7 To make the glaze, combine the ketchup, mustard and brown sugar in a small saucepan over a medium-low heat. Stir together until the sugar is dissolved and the mixture is just starting to boil. Remove from the heat and brush a thick layer of glaze onto each loaf.
8 Bake the meatloaves for one hour or until cooked throughout. Allow to rest for 20 minutes before slicing. Serves with a tomato salad and potato gratin.