Fancy & Festive Mini Turkey & Cranberry Meatloaves
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12 slices prosciutto
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1 large onion, diced
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2 green onions, sliced finely
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2 cloves garlic, chopped finely
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1/4 cup finely chopped parsley
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80g/3ozs fresh breadcrumbs
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1kg/2 pounds ground turkey mince
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2 tablespoons tomato sauce/ketchup
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1 tablespoon Worcestershire sauce
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1 egg
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1 fat pinch of salt and a generous grind of pepper
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1/2 cup (160g) cranberry sauce
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1/2 orange, juiced
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Dutch carrots and segmented onion to serve
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2 tablespoons oil and salt for vegetables
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Dried cranberries and holly leaves to decorate (I made holly leaves out of kaffir lime leaves)
Step 1 - Preheat oven to 200C/400F and line a large baking tray with sides with baking parchment (the meatloaves do release juice so you want a tray with sides).
I should add that this mixture is in a clear bowl and not suspended over my bench and sink ;)
Step 2 - I blitzed the onions, garlic, parsley and bread together in a food processor to finely dice them or you can dice them with a knife. In a large bowl mix the onions, garlic, parsley, breadcrumbs, turkey mince, tomato sauce, Worcestershire sauce, egg, salt and pepper. With gloved hands, mix until completely combined.
Step 3 - Shape into small loaves, you should get about a dozen and then wrap each of these in a piece of prosciutto. Bake in the oven for 30 minutes. Wash and dry the carrots and remove the tops and quarter the onion and toss both in oil and salt and place in oven on a parchment lined tray. While the meatloaves and vegetables are baking, mix the cranberry sauce and orange juice together to form a glaze.
Step 4 - Remove from oven and drain extra liquid away (save as a base for soups if you like). Brush generously with the cranberry orange glaze and return to the oven for 10 minutes. Remove from oven and brush again with glaze and serve. Decorate with cranberries and holly leaves.