Turkey Meatloaf with Cannellini Beans
A hearty and wholesome turkey meatloaf glazed with barbecue sauce, baked alongside tender cannellini beans. Perfect for a satisfying family dinner with minimal fuss.
Ingredients
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Cannellini Beansβ 800 g π§ 1 L π₯ 4ΒΌ cup
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Turkey Minceβ 500 g None
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Breadcrumbsβ 85 g 3 pcs
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Olive Oilβ 15 g π§ 16.3 ml π₯ 1β tbsp
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Eggsβ 50 g π₯ 1 pcs
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Onionβ 150 g π§ 1 pcs
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Worcestershire Sauceβ 30 g π§ 28.6 ml π₯ 2 tbsp
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Parsleyβ 50 g 2 pcs
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Garlicβ 5 g π§ 1 pcs
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Tomato Pureeβ 16 g π§ 14.8 ml π₯ 1 tbsp
Also in this recipe
- Barbeque Sauce 2
Total nutrition
4097 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 180Β°C (160Β°C fan/gas 4). Warm 15 ml olive oil in a large frying pan over medium heat and cook the onion for 8β10 minutes until softened. Add the garlic, 30 ml Worcestershire sauce and 10 g tomato purΓ©e, stirring until combined. Remove from the heat and set aside to cool completely.
- Place the 500 g turkey mince, egg, 85 g breadcrumbs and the cooled onion mixture into a large bowl. Season well with salt and pepper, then mix until fully combined. Shape the mixture into a rectangular loaf and place it in a large roasting tin. Spread 30 ml barbecue sauce evenly over the top and bake for 30 minutes.
- While the meatloaf bakes, drain one of the two 400 g cans of cannellini beans, then pour both cans into a large bowl. Add the remaining barbecue sauce and 5 g tomato purΓ©e, season to taste, and stir to combine.
- Once the meatloaf has had its initial 30 minutes of cooking, scatter the bean mixture around it in the roasting tin. Return to the oven and bake for a further 15 minutes, until the meatloaf is cooked through and the beans are piping hot. Scatter over 30 ml chopped fresh parsley and serve the meatloaf cut into slices.
Source:
TheMealDB
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