🍽️ Juicy Turkey and Vegetable Loaf with Pasta

Name: Juicy Turkey and Vegetable Loaf with Pasta
Total time: 30 min
Yield: 4 servings
Ingredients: 3 Carrots; 350 g Broccoli; 2 Onions; 4 Stalks Parsley; 1 Stale Roll; 600 g Turkey Meat; 1 Egg; Salt; Pepper; 2 tsp Dried Thyme; 2 tsp Crumbled Marjoram; Fat (for the pan); 200 g Spaghetti Tagliatelle; 100 g Frisée Salad; 2 Tomatoes; 200 ml Roast Sauce; 1 tbsp Butter (15 g)

402 kcal · 30 min · 4 servings

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Ingredients

3 Carrots
350 g Broccoli
2 Onions
4 Stalks Parsley
1 Stale Roll
600 g Turkey Meat
1 Egg
Salt
Pepper
2 tsp Dried Thyme
2 tsp Crumbled Marjoram
Fat (for the pan)
200 g Spaghetti Tagliatelle
100 g Frisée Salad
2 Tomatoes
200 ml Roast Sauce
1 tbsp Butter (15 g)

Instructions

1. Peel, wash, and dice the carrots into small cubes.
2. Wash the broccoli. Dice the tough stem and divide the florets into smaller pieces if necessary.
3. Bring water to a boil in a pot and salt it. Add the carrots and cook for 8 minutes over medium heat.
4. After 4 minutes, add the broccoli to the pot. Cook everything for another 4 minutes.
5. Drain the vegetables, rinse them with cold water, and let them drain well.
6. Peel the onions and chop them finely.
7. Wash the parsley, shake it dry, pluck off the leaves, and chop them finely.
8. Cut the bread rolls into small pieces. Soak them in lukewarm water for 10 minutes.
9. Squeeze the soaked bread well to remove all excess moisture.
10. Wash the turkey meat and pat it dry.
11. Divide the meat into small pieces.
12. Grind the meat twice through the finest blade of a meat grinder.
13. Mix the minced meat with the squeezed bread, the egg, the onions, and half of the parsley.
14. Season the mixture with salt, pepper, thyme, and marjoram.
15. Fold the drained vegetables into the meat mixture.
16. Grease a loaf pan and fill it with the meat mixture.
17. Preheat the oven to 180 degrees (convection 160 degrees, gas mark 2-3).
18. Bake the loaf for approx. 45 minutes in the oven.
19. Cook the ribbon pasta in plenty of boiling salted water according to package instructions until al dente.
20. Drain the pasta and let it drain.
21. Turn the finished loaf out of the pan.
22. Slice the loaf.
23. Clean and wash the salad. Spin it dry and tear it into small pieces.
24. Wash the tomatoes and chop them finely.
25. Prepare the gravy according to package instructions.
26. Heat butter in a frying pan.
27. Toss the pasta in the pan for 2 to 3 minutes over medium heat.
28. Add the remaining parsley and season with salt and pepper to taste.
29. Divide the pasta onto plates.
30. Garnish with the salad, sauce, and slices of the loaf.

Nutrition per serving

kcal: 402
Protein: 22 g · Fett/Fat: 11 g · Carbs: 53 g