Turkey meatloaf — a lighter, healthier meatloaf glazed with barbecue sauce and baked with smoky cannellini beans. A comforting, family-friendly one-tin dinner.
- 1 tblsp Olive Oil
- 1 large Onion
- 1 clove peeled crushed Garlic
- 2 tblsp Worcestershire Sauce
- 3 tsp Tomato Puree
- 500g Turkey Mince
- 1 large Eggs
- 85g Breadcrumbs
- 2 tblsp Barbeque Sauce
- 800g Cannellini Beans
- 2 tblsp Parsley
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BakingVideo
Preparation
- Heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan and cook the onion for 8–10 minutes until softened. Add the garlic, Worcestershire sauce and 2 tsp tomato purée and stir until combined, then set aside to cool.
- Put the turkey mince, egg, breadcrumbs and cooled onion mix in a large bowl and season well. Mix everything to combine, then shape into a rectangular loaf and place in a large roasting tin. Spread 2 tbsp barbecue sauce over the meatloaf and bake for 30 minutes.
- Meanwhile, drain 1 can of beans only, then pour both cans into a large bowl. Add the remaining barbecue sauce and tomato purée, season, and set aside.
- When the meatloaf has had its initial cooking time, scatter the beans around the outside and bake for 15 minutes more, until the meatloaf is cooked through and the beans are piping hot. Scatter over the parsley and serve the meatloaf in slices.
