Turkey meatloaf
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Turkey meatloaf

By Chelsie Collins

Use ground turkey to lighten up this comforting American classic – a low fat, low calorie dinner that the whole family will love

  • Prep:15 mins
    Cook:55 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 416
  • fat 6g
  • saturates 1g
  • carbs 45g
  • sugars 11g
  • fibre 3g
  • protein 43g
  • salt 1.7g

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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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