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Sticky baked meatloaf with avocado & black bean salsa 2016

Sticky baked meatloaf with avocado & black bean salsa

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Rating: 3 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A healthy and satisfying family supper with lean turkey mince and protein-packed quinoa, with a sticky onion glaze

  • Freezable (meatloaf only)
  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal425
fat13g
saturates3g
carbs31g
sugars15g
fibre14g
protein33g
salt0.6g
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Ingredients

For the meatloaf

For the salsa

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Grease and line a deep 500g loaf tin with baking parchment. Heat the oil in a large, non-stick frying pan. Add the onions and fry for 10 mins, stirring occasionally until golden. Stir in the garlic and spices, toast over the heat for 3 mins, then add the purée. Scrape half into a small bowl for the topping.

  • STEP 2

    Stir the quinoa and 4 tbsp water into the frying pan and cook for 2 mins. Tip into a bowl, leave to cool for 5 mins, then add the carrot, oregano, cumin, turkey mince and egg. Season with black pepper and mix well. Pack into the greased tin and bake, uncovered, for 35 mins until firm.

  • STEP 3

    Meanwhile, mix all the salsa ingredients in a serving bowl, and add 3 tbsp water to the remaining onion mixture with the black treacle.

  • STEP 4

    When the meatloaf is cooked, carefully turn it out of the tin onto a shallow ovenproof dish and spread the onion mixture over the top. Return to the oven, bake for 10 mins more, then slice and serve with the salsa.

Goes well with

Recipe from Good Food magazine, October 2016

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Overall rating

Rating: 3 out of 5.5 ratings
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