Spinach-stuffed turkey meatloaf with roast carrots

Ingredients

For 1 serving

• Ground turkey140 g
• Spinach100 g
• Eggs0.5
• Breadcrumbs15 g
• Parmigiano Reggiano8 g
• Carrots150 g
• Whole wheat bread40 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat the oven to 190 °C (conventional). Wash the spinach and blanch it in salted boiling water for 1 minute, until wilted; drain, cool under cold water and squeeze it dry with your hands.
2. In a bowl mix the turkey mince with the beaten egg, breadcrumbs, grated Parmesan, salt and pepper until the mixture holds together.
3. Spread it on a sheet of baking paper into a rectangle about 1 cm thick, scatter the spinach over it leaving a border, then roll it up using the paper and twist the ends like a sweet wrapper.
4. Peel the carrots, cut them into sticks about 1 cm thick and toss them in a roasting tin with the oil and a pinch of salt.
5. Put the meatloaf in the tin next to the carrots and bake for 40 minutes, until the meatloaf is firm to the touch and the carrots are tender and golden.
6. Let the meatloaf rest for 5 minutes before opening the paper, so it slices without breaking; cut it into slices and serve with the carrots and the wholemeal bread.