Preheat oven to 180°C (conventional). Line a baking tray with baking paper.
Heat the oil in a small frying pan over medium heat. Cook the leek for 5 minutes, until soft. Place in a bowl with the turkey mince, corn, breadcrumbs, dill, mustard, garlic and egg. Season well and mix to combine.
Shape turkey mixture into a thick log and place on prepared tray. Combine the barbecue and worcestershire sauces in a small bowl. Spoon over the meatloaf. Bake for 40 minutes, until cooked through.
Notes
oOo Serve with a simple salad and mashed potatoes. oOo This meatloaf would also be delicious in sandwiches. oOo You can use fresh, canned or frozen corn kernels for this recipe.
Recipe by emerald + ella blog at https://emeraldandella.com.au/blog/2014/09/sticky-turkey-corn-dill-meatloaf/