4 Serves
75 Mins
Preheat your oven to 180°C.
Heat the cooking oil in a frying pan over medium heat and sauté the onion for 8-10 minutes until softened. Stir in the minced garlic, Worcestershire sauce, and tomato puree, then remove from heat to cool.
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MexicanVitamin K
932 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
112 µg / 400 µgCalcium
215 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
161 mg / 1,250 mgPotassium
875 mg / 4,700 mgSodium
1271 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
3 g / 28 gSugar
22 g / 50 gSaturated Fat
5 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a large mixing bowl, combine the turkey mince, egg, breadcrumbs, and the cooled onion mixture. Season with salt and pepper to taste, then shape the mixture into a rectangular loaf.
Place the meatloaf into a roasting pan and spread 2 tablespoons of barbecue sauce over the top. Bake in the oven for 30 minutes.
While the meatloaf bakes, drain one can of beans and combine both cans of beans in a bowl with the remaining barbecue sauce and tomato puree. Season to taste.
Remove the roasting pan from the oven, scatter the bean mixture around the meatloaf, and return to the oven for an additional 15 minutes until the meatloaf is fully cooked and the beans are hot.
Garnish the dish with fresh parsley and slice the meatloaf to serve.
25
g149
g14
g
American
Indian