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Turkey Meatloaf

You know our husbands are of the opinion that beef is always better. Well, this meatloaf was such a hit, that we had a request to make it again only days after its initial serving: now THAT is an endorsement! Served nestled atop cannellini beans simmered with tomato paste and barbecue sauce, this was a complete home run!


Turkey Meatloaf

1 tbs. olive oil
1 large onion, finely chopped
1 garlic clove, crushed
2 tbs. Worcestershire sauce
2 tsp. tomato paste, plus 1 tsp. for the beans
1 lb. ground turkey (dark meat is best)
1 egg, beaten
3 oz. fresh breadcrumbs (generous 1 cup) (we used whole wheat)
2 tbs. barbecue sauce, plus 4 tbs. for the beans
2×14 oz. cans cannellini beans
1-2 tbs. roughly chopped fresh parsley

Heat the oven to 350°F. Heat the oil in a large skillet and gently fry the onion for 8-10 minutes until softened. Add the garlic, Worcestershire sauce, and 2 tsp. of tomato paste. Stir to combine, then set aside to cool.

Put the ground turkey, egg, breadcrumbs, and cooled onion mixture in a large bowl and season well. Mix everything together, shape in a rectangular loaf and place in a roasting tin. Spread 2 tbs. barbecue sauce over the top and bake for 30 minutes.

Meanwhile, rinse and drain the beans. Pour into a bowl and stir in the remaining tomato paste and barbecue sauce. Season. When the meatloaf has had its initial cooking time, scatter the beans around and bake for 15 minutes more, until the meatloaf is cooked through and the beans are piping hot. Scatter with parsley and serve in slices.

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