400 g turkey or chicken breast
80 g mortadella
80 g cooked ham
70 g grated parmesan cheese
6 slices of bread or 2 stale bread rolls
Milk as required
3 whole eggs
Salt as required
Pepper as required
Extra virgin olive oil
2 medium carrots
2 medium courgettes
1 red pepper
Total weight: 800 g
Soak the bread in the milk.
Dice the leek, carrots, courgettes and pepper.
Finely chop the shallot and brown it in a pan with a little oil.
Add the leek, carrots and pepper and cook over a low heat, ¾ way through cooking add the courgettes, then season and finish cooking.
Meantime, place the turkey breast together with the mortadella, cooked ham, parmesan cheese and bread (with the excess milk squeezed out) in the food processor, season with salt and pepper and then mix.
Once the ingredients are reduced to a paste, add the 3 eggs and mix again.
Remove the mixture from the food processor and transfer to a bowl, add the sautéed vegetables and mix well. Place the mixture on a sheet of greaseproof baking paper and shape into a long sausage measuring around 8/10 cm in circumference and 15 cm in length; roll the sausage using the paper, pressing firmly with your hands, then open the paper again and place the meatloaf on the roasting tray, lined with the baking paper.
Select the "meatloaf" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
Meatloaf can also be made with pork or beef, depending on your personal preference.
The vegetables in the meatloaf can be varied to suit seasonal availability.