Sticky baked meatloaf with avocado & black bean salsa 2016

Sticky baked meatloaf with avocado & black bean salsa

  • 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

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    Rating: 3 out of 5.5 ratings
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