Ingredients
Equipment
Method
Prepare and preheat
- Preheat the oven to 350°F (175°C). Line a small loaf pan (8x4 inch) with parchment paper or lightly grease it with a brush of olive oil.
- Measure and prepare ingredients: grate the carrot, finely chop the parsley, and have the egg and pumpkin puree ready.
Process oats and combine
- Place the rolled oats in a food processor or blender and pulse 6–8 times until a coarse oat flour forms (this gives a softer texture). Transfer to a large mixing bowl.
- Add the ground flaxseed to the oat flour and mix to combine.
- Add the lean ground turkey, pumpkin puree, grated carrot, chopped parsley, egg, olive oil, and 2 tablespoons of water to the bowl with oat mixture. Mix thoroughly with a spoon or spatula until evenly combined. If the mixture feels too dry, add the remaining tablespoon of water, one teaspoon at a time, until it holds together but is still soft.
Shape and bake
- Transfer the mixture into the prepared loaf pan and press gently and evenly to remove air pockets, smoothing the top.
- Bake in the preheated oven for 30–35 minutes, until the center is set and juices run clear. For food safety, ensure turkey is fully cooked; the loaf should be firm to the touch and no pink should remain.
Cool, slice and serve
- Remove the loaf from the oven and let it cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely (at least 30 minutes) before slicing.
- Slice into 8 pieces (smaller pieces for small dogs or as treats). Serve room temperature. Refrigerate leftovers in an airtight container for up to 3 days or freeze portions for up to 3 months.
