Turkey meatloaf

Ingredients for 6 servings:

• 1,000 g turkey meat
• 125 g feta cheese
• 200 g vegetable fat
• 200 g ice – snow
• 100 ml mineral water
• 30 g salt
• 5 g white pepper
• 2 g garlic, granulated
• 1 g caraway
• 2 g marjoram
• ½ g nutmeg
• 5 g cutter aid, according to instructions

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the turkey meat, then roughly grind it through a meat grinder and place it in the fridge. Weigh out the spices, mix them together, and then chop them in a food processor (which has a cutting blade) with the feta cheese and vegetable oil. Add the turkey mince and the egg whites and chop until you get a nice mixture. If necessary, you can add a little cold mineral water. But be careful not to let the temperature exceed 10-12°C when chopping. You can also grind it through a fine grinder if you don’t have the opportunity to chop it, then omit the cutter aid. I forgot to add it once when chopping and it worked. Now you can put the sausage meat into a loaf pan. Make sure there are no air bubbles in it, sprinkle a little cold water over it, smooth the surface with a spatula, make a diamond pattern with the spatula and then put it in the preheated oven. With this amount of meat, the turkey meatloaf will take about 1 to 1.5 hours to cook. Bake for 15 minutes at 180°C, then reduce the temperature to 140-150°C. To be on the safe side, I recommend using a meat thermometer. Insert this into the meatloaf halfway. When the temperature reaches 80-90°C, the meatloaf is ready and can be removed from the pan. It tastes best topped with a fried egg and served with mashed peas.