Sticky baked meatloaf with avocado & black bean salsa

• rapeseed oil↗1 tbsp 1 tbsp

  plus a little for greasing

• large onions↗2 2

  halved and thinly sliced

• large garlic cloves↗4 4

  grated

• allspice1 tsp 1 tsp

  or mixed spice

• fennel seeds1 ½ tsp 1 ½ tsp
• smoked paprika↗2 tbsp 2 tbsp
• tomato purée↗2 tbsp 2 tbsp
• quinoa↗50g 50 g
• grated carrot160g 160 g
• dried oregano↗1 tsp 1 tsp
• ground cumin↗½ tsp ½ tsp
• pack turkey leg↗400g 400 g

  and breast mince

• large egg↗1 1
• black treacle↗1 tsp 1 tsp
• black beans↗400g 400 g

  drained

• small red onion↗1

  finely chopped

• avocado↗1

  finely chopped

• tomatoes↗2

  finely chopped

• coriander½ small pack fresh

  chopped

• red chilli↗1

  deseeded and finely chopped (optional)

• juice 1 lime

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.