Turkey Meatloaf
Turkey meatloaf offers a leaner take on a British kitchen staple, using ground poultry instead of beef while keeping the umami-rich backbone of Worcestershire and tomato. The technique matters here: binding breadcrumbs with egg creates a tender crumb rather than a dense brick, and the initial sauté of onion and garlic builds a flavor base that prevents the mild turkey from tasting wan. This is honest cooking that rewards attention to fundamentals.
Instructions
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 the meatloaf in slices..
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