Sticky baked meatloaf with avocado & black bean salsa
- Preparation and cooking time
- Serves 4
For the meatloaf
- 1 tbsp rapeseed oil , plus a little for greasing
- 2 large onions , halved and thinly sliced
- 4 large garlic cloves , grated
- 1 tsp allspice or mixed spice
- 1 ½ tsp fennel seeds
- 2 tbsp smoked paprika
- 2 tbsp tomato purée
- 50g quinoa
- 160g grated carrot
- 1 tsp dried oregano
- ½ tsp ground cumin
- 400g pack turkey leg and breast mince
- 1 large egg
- 1 tsp black treacle
For the salsa
- 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.