Rhubarb & pear crumble
This has a lovely crunchy topping that tastes like flapjack, perfect comfort food
Sticky baked meatloaf with avocado & black bean salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the meatloaf
- 1 tbsp rapeseed oilplus a little for greasing
- 2 large onionshalved and thinly sliced
- 4 large garlic clovesgrated
- 1 tsp allspiceor 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 legand breast mince
- 1 large egg
- 1 tsp black treacle
For the salsa
- 400g black beansdrained
- 1 small red onionfinely chopped
- 1 avocadofinely chopped
- 2 tomatoesfinely chopped
- ½ small pack fresh corianderchopped
- 1 red chillideseeded and finely chopped (optional)
- juice 1 lime
Nutrition: per serving
- kcal425low
- fat13g
- saturates3g
- carbs31g
- sugars15g
- fibre14g
- protein33g
- salt0.6g
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.
