turkey meatloaf Name: kendal bradford Base: NAB Little Creek Recipe: Ingredients: 750 gm (1 and 1/2 pounds) turkey mince 1 cup of soft breadcrumbs 1 teaspoon Bonox 1 onion, finely chopped 1 egg, beaten 1 tablespoon Worcestershire sauce 2 tablespoons tomato sauce (ketchup) 3/4 cup of skimmed milk 1 teaspoon dry mustard powder Glaze: 1/2 teaspoon dry mustard 1/4 cup tomato sauce (ketchup) 1 tablespoon brown sugar Method: In a small bowl combine the glaze ingredients and set aside. In a large bowl mix together all the other ingredients. This mixture will be very moist - that's OK. Press into a loaf tin measuring 20 cm x 10 cm (8" x 4"). Up-end the tin and the filling onto an foil covered baking tray, leaving the tin on top of the loaf. This will ensure it keeps its shape well. Cook for 15 minutes at 200 degrees celsius (400 degrees fahrenheit). Remove from the oven and carefully lift off the loaf tin. Pour the glaze over the loaf. Return the meatloaf to the oven but don't place the tin back on top. Cook for a further 50 minutes.