3 tsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 ½ tbsp Worcestershire sauce
2 tsp tomato puree, plus 1 tbsp for the beans
500 g turkey mince (thigh is best)
1 large egg, beaten
85 g fresh white breadcrumbs
1 ½ tbsp barbecue sauce, plus 4 tsp for the beans
2 × 400 g can cannellini beans
1- 2 tbsp roughly chopped parsley
- Heat oven to 180C/160C fan. Heat the oil in a large frying pan and cook the onion for 8-10 mins until softened. Add the garlic, Worcestershire sauce and 2 tsp tomato purée, and stir until combined. 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 1 1/2 tbsp barbecue sauce over the meatloaf and bake for 30 mins.
- 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 mins more until the meatloaf is cooked through and the beans are piping hot. Scatter over the parsley and serve the meatloaf in slices.