Turkey Meatloaf

Ingredients

• 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

Instructions

1. Preheat the oven to 180°C (160°C fan). Heat the olive oil in a large frying pan over medium heat. Add the finely chopped onion and cook for 8–10 minutes, stirring regularly, until soft and translucent. Add the crushed garlic, Worcestershire sauce, and tomato purée, stir well, and cook for about 1 minute more. Remove from the heat and allow the mixture to cool slightly.
2. In a large bowl, combine the turkey mince, egg, breadcrumbs, and the cooled onion mixture. Season generously with salt and pepper and mix thoroughly until well combined. Shape the mixture into a neat rectangular loaf and place it in a large roasting tin. Spread 2 tablespoons of barbecue sauce evenly over the top.
3. Bake the meatloaf for 30 minutes.
4. Meanwhile, drain only one can of the cannellini beans, then place both cans into a large bowl. Add the remaining barbecue sauce and tomato purée, season to taste, and mix well.
5. After the initial 30 minutes of baking, remove the meatloaf from the oven. Scatter the beans evenly around the meatloaf, leaving the top uncovered. Return to the oven and bake for a further 15 minutes, until the meatloaf is cooked through and the beans are piping hot.
6. Sprinkle with chopped parsley before serving. Slice the meatloaf and serve with the beans.

instructions_source: editorial-classic