Make this for dinner and serve it with a salad and garlic bread, then bring it to work on bread the next day for a hearty sandwich.
<p class=”ingredientsub”>for the meatloaf:</p>
- 30ml extra-virgin olive oil
1 small yellow onion, peeled and finely diced
1/2 red bell pepper, stem and seeds discarded, finely diced
2 cloves garlic, minced or grated
500 grams minced turkey
2 tablespoons chopped fresh parsley
1 egg, beaten
120 grams panko breadcrumbs
1 tablespoon tomato puree
1 tablespoon of your favorite steak sauce (A1 is good, HP sauce would work too)
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
pinch of coarse salt
1/4 teaspoon pepper
<p class=”ingredientsub”>for the topping:</p>
* 1 1/2 tablespoons tomato puree
* 1 tablespoon water
* 1 tablespoon dark brown sugar
1. Preheat your oven to 180ºC.
2. Heat the olive oil in a medium sauté pan over medium heat and add the onion, bell pepper and garlic. Cook, stirring occasionally for 10 minutes or until beginning to soften and just pick up color. Let the mixture cool.
3. Combine the cooked vegetables in a large mixing bowl with the turkey, parsley, egg, breadcrumbs, tomato puree, steak sauce, garlic salt, onion powder, salt and pepper. On an oiled baking sheet, form the mixture into a loaf roughly 18cm long, 10cm across and 5cm high. Whisk together the topping ingredients in a bowl and then evenly spread across the top of the meatloaf. Bake for about 45 minutes or until the meatloaf is firm to the touch and a thermometer registers 75ºC.
Originally published on GQ.