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Sticky Baked Meatloaf with Avocado and Black Bean Salsa

Our husbands have a ‘thing’ for meatloaf (no surprise there, perhaps) and request it often. Therefore, we are constantly searching for new twists on the familiar standard. Here is an all-around winner: the husbands are absolutely happy, and so are we. The recipe uses lean turkey meat instead of beef and the binding agent is quinoa. It is absolutely delicious with the salsa (you know our ‘thing’ for avocados) and sticky onion glaze. 

Sticky Baked Meatloaf with Avocado and Black Bean Salsa

For the meatloaf:

1 tbs. olive oil
2 large onions, halved and thinly sliced
4 large garlic cloves, grated
1 tsp. allspice or mixed spice
1½ tsp. fennel seeds
2 tbs. smoked paprika
2 tbs. tomato paste
4 tbs. quinoa
2 carrots, peeled and grated
1 tsp. dried oregano
½ tsp. ground cumin
1 lb. ground turkey
1 egg
1 tsp. black treacle or molasses

For the salsa:

14 oz. tin black beans, rinsed and drained
1 small red onion, finely chopped
1 avocado, chopped
2 tomatoes, chopped
small bunch cilantro, chopped
1 red chili, deseeded and finely chopped
juice of 1 lime

Heat the oven to 350°F. Line a standard loaf tin with parchment paper on the long sides.

Heat the oil in a large skillet, then add the onions and season. Cook for 10 minutes, until golden, stirring occasionally. Add the garlic, allspice, fennel seeds, and smoked paprika. Cook for 3 minutes, then stir in the tomato paste. Scrape into a small bowl and set aside.

Add the quinoa and 4 tbs. water to the skillet and cook for 4 minutes. Tip into a large bowl and add the carrot, oregano, cumin, turkey, egg, and some seasoning. Mix well, then pack into the prepared tin and bake for 35 minutes, until firm.

Meanwhile, mix all the salsa ingredients together. Add 1 tbs. water and the treacle or molasses to the onion reserved mixture. When the meatloaf is cooked, turn it out onto an oven-proof dish and spread the onions over the top. Return to the oven for 10 minutes, then slice and serve with the salsa.

 

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