Turkey Meatloaf

Ingredients

• 1 tbspolive oil
• 1onion, large, finely chopped
• 1 clovegarlic, peeled and crushed
• 2 tbspworcestershire sauce
• 3 tsptomato purée
• 500 gturkey mince
• 1egg, large, beaten
• 85 gbreadcrumbs
• 2 tbspbarbecue sauce, instructions reference additional 'remaining' sauce for the beans; consider 4–6 tbsp total
• 800 gcannellini beans, two 400g cans
• 2 tbspparsley, chopped, to scatter

Method

1. 1

   Heat 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.

2. 2

   Add the garlic, Worcestershire sauce and 2 tsp of the tomato purée, stir until combined, then set aside to cool.

3. 3

   Put the turkey mince, egg, breadcrumbs and cooled onion mix in a large bowl and season well. Mix to combine, then shape into a rectangular loaf and place in a large roasting tin.

4. 4

   Spread 2 tbsp barbecue sauce over the meatloaf and bake for 30 minutes.

5. 5

   Meanwhile, drain one of the cans of beans only, then pour both cans into a large bowl. Add the remaining barbecue sauce and tomato purée, season and set aside.

6. 6

   Scatter the beans around the outside of the meatloaf and bake for a further 15 minutes until the meatloaf is cooked through and the beans are piping hot.

7. 7

   Scatter over the chopped parsley and serve the meatloaf in slices with the beans.