We never used to make turkey meatloaf. We make turkey meatballs all the time, but never thought to make turkey meatloaf. Now though, we know we were making a mistake — a big one. Until now, we’ve only been able to make somewhat dry meatloaf that’s not really got anything going on with flavor. That’s why we never really felt like making it. We just about gave up, but then we stumbled across a little secret. One that turned typical turkey meatloaf into something we crave and now make often. The other thing we love about this recipe is that the rest of the ingredients are simple — onion, garlic, Worcestershire sauce, breadcrumbs, milk, egg and ketchup. We usually have all those ingredients in the kitchen and we’re betting you do too (or at least most of them).
1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
2 tbsp Worcestershire sauce
2 tsp tomato purée, plus 1 tbsp for the beans
500g turkey mince (thigh is best)
1 large egg, beaten
85g fresh white breadcrumbs
2 tbsp barbecue sauce, plus 4 tbsp for the beans
2 x 400g cans cannellini beans
1-2 tbsp roughly chopped parsley
Heat oven to 180C/160C fan/gas 4. 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 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 turkey meatloaf in slices.