First, make a good stock for the gravy. Chop an onion, a carrot, a stick of celery and a slice or two of smoked bacon (or pancetta)
and fry in a little oil until the onion is softened and starting to turn golden brown, then add 500 ml chicken stock (from a cube or
those little tubs of jelly) and a half glass of dry sherry, bring to a boil and simmer gently for an hour or two, until the stock has
reduced by half. Strain through a sieve into a jug, pressing the vegetables through the sieve. Reserve.
Soften a finely chopped onion in a little oil for a few minutes, then transfer to a large bowl. Add 200 – 250 g ground turkey meat.
Cut a few slices of smoked bacon or pancetta into very small pieces (or mince, if you have a mincer) and add to the turkey meat.
Tip in 2-3 Tbs panko breadcrumbs, chopped fresh oregano, a tsp garlic powder, salt and freshly ground black pepper, then add a
beaten egg and mix well with your hands. Form into two oval patties and chill for an hour or so, to firm up. Put into a roasting pan
greased with a little oil, and roast for about 40-45 minutes in a 190°C oven, turning or basting once or twice. When cooked, remove
and keep warm. Add a Tbs of flour to the roasting pan, stirring over a low heat to incorporate the fat, then add the reserved stock,
mix well and bring to a simmer to thicken. Meanwhile, boil cauliflower florets until cooked and mash well with a knob of butter and
a handful of grated parmesan cheese, and serve with sautéed courgettes alongside the mini meatloaves, with the gravy poured over.