Low-Carb Pumpkin and Turkey Meatloaf

I was looking for some ways to use up leftover roast pumpkin and decided to incorporate it into a turkey meatloaf as a bit of an experiment. I love having the vivid orange layer on top when you turn out the meatloaf from the pan! In this recipe I have added extra flecks of colour throughout with more pumpkin and spinach leaf. Most traditional meatloaf recipes contain breadcrumbs as a  filler but you can keep it nicely low-carb by just leaving them out. Using full-fat turkey mince along with the pumpkin chunks in the meat layer ensures a perfect moist texture. Even better re-heated the next day!

Preparation Time: 15 minutes
Cooking time: 1hr
Servings: 4

The top layer of pumpkin helps to keep this meatloaf lovely and moist.

Ingredients:

• 500g minced turkey
• 200g pumpkin, cubed.
• 1 egg
• 2 pellets of frozen spinach

1. 1. 1. Gently boil the pumpkin until soft and mash with a wooden spoon into a rough puree. Spread around 3/4 of the pumpkin into the bottom of a large loaf tin, keeping the remaining 1/4 in a large bowl.
      2. To the bowl containing the remaining pumpkin, add the turkey mince, egg and defrosted spinach. Season well with salt and pepper, and mix by hand until all the ingredients are well combined.
      3. Add the turkey mixture into the loaf tin on top of the pumpkin, and press down by hand. Bake at Gas Mark 5 for around 1hr until fully cooked all the way through.