Turkey Meatloaf

1. Heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan and cook the onion for 8 to 10 minutes until soft. Add the garlic, Worcestershire sauce and 2 tsp tomato purée, stir together, then set aside to cool.
2. Put the turkey mince, egg, breadcrumbs and cooled onion mixture in a large bowl and season well. Mix to combine, shape into a rectangular loaf and set it in a large roasting tin. Spread 2 tbsp barbecue sauce over the top and bake for 30 minutes.
3. Meanwhile, drain just one can of beans, then tip both cans into a large bowl. Add the rest of the barbecue sauce and tomato purée, season and set aside.
4. Once the meatloaf has had its 30 minutes, spoon the beans around it and bake for another 15 minutes, until the loaf is cooked through and the beans are piping hot. Scatter over the parsley and serve the meatloaf sliced.

Tips from the ZestyPlate Kitchen

• Soften the onions first and let them cool before mixing them in; this keeps the loaf moist and savoury.
• Mix the meat just enough to combine. Work it too hard and the loaf turns dense.
• Spread barbecue sauce over the top for a sticky, sweet and savoury crust.
• Give it a few minutes to rest before slicing so it does not fall apart.