Ingredients
Method
1.Preheat oven to hot, 200°C. Lightly grease a 10 x 20cm loaf pan and line with baking paper.
2.Heat oil in a non-stick frying pan on medium; saute bacon and onion 4-5 minutes, until onion is tender. Allow to cool.
3.In a large bowl, combine turkey mince, breadcrumbs, parsley, lemon juice and zest, mustard and bacon mixture. Season to taste. Spoon into prepared loaf pan, smoothing top.
4.Bake 45-50 minutes, until meatloaf is firm and cooked through. Place a wire rack over a baking tray. Invert meatloaf onto rack to drain; cool. Cover with plastic wrap; chill until ready to use.
5.Spread cranberry sauce on one half of bread rolls and top with meatloaf slices. Top other half with lettuce; sandwich together. Wrap in plastic wrap and place in lunchboxes with a cooler brick.
To make meatballs instead, roll mixture into balls. Place on a baking tray lined with baking paper. Bake in a moderate oven, 180°C, 20-25 minutes.
Note