Turkey Meatloaf

Name: Turkey Meatloaf
Yield: 4
Cuisine: Británica
Ingredients: 1 Egg; 1 tablespoon Olive oil; 1 Onion; 1 clove Garlic; 3 teaspoons Tomato Puree; 2 tablespoons Parsley; 2 tablespoons Barbeque Sauce; 2 tablespoons Worcestershire Sauce; 800 g Cannellini Beans; 85 g Breadcrumbs; 500 g Turkey Mince

Fácil

Contains allergens

Huevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein31 %49 g
Carbs47 %75 g
Fat23 %16 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	634 kcal	150 kcal
Protein	49 g	11.6 g
Carbs	75 g	17.7 g
Fat	16 g	3.8 g

One serving is about 423 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty25/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: British

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Miscellaneous - British

Ingredients

1 Egg (large)
1 tablespoon Olive oil
1 Onion (large)
1 clove Garlic (peeled crushed)
3 teaspoons Tomato Puree
2 tablespoons Parsley
2 tablespoons Barbeque Sauce
2 tablespoons Worcestershire Sauce
800 g Cannellini Beans
85 g Breadcrumbs
500 g Turkey Mince

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.