1 tablespoon olive oil
1 onion, chopped
1 green pepper, seeded and finely
1 garlic clove, chopped
450g/1lb minced turkey
50g/2oz fresh white breadcrumbs
1 egg, beaten
50g/2oz pine nuts
12 sun-dried tomatoes in oil, drained
75ml/3fl oz milk
2 teaspoons chopped fresh rosemary
1 teaspoon fennel seeds
1⁄2 teaspoon dried oregano
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a frying pan. Add the onion, green pepper and garlic,
and sweat over a low heat for 8–10 minutes, stirring frequently, until the
vegetables are just softened. Remove from the heat and leave to cool.
• Put the minced turkey in a large bowl. Add the onion mixture and all the
remaining ingredients, and mix thoroughly.
• Transfer to a 21 x 11cm/8 x 4in loaf tin, packing down firmly. Bake in
the oven for 1 hour until golden brown. Serve hot.