On a recent visit to New York City, I tried the meatloaf in Kitchenette, a cool retro diner, and have been craving it ever since, which was why this recipe was born. It's true, unashamed comfort food and should be celebrated for being just that. You can make one big meatloaf and serve it in slices or I sometimes like to make mini ones and serve each sitting proudly on top of the spicy bean stew.
- Butter, for greasing
- 450g (1lb) turkey mince
- 2 garlic cloves, peeled and finely minced
- 1 medium onion, peeled and finely chopped
- 1 celery stalk, trimmed and finely chopped
- 1 green pepper, deseeded and finely chopped
- 2 slices of white bread, whizzed in a food processor
- 1 egg, lightly beaten
- 1 tsp Tabasco sauce
- 5 tblsp tomato ketchup
- Sea salt and ground black pepper
- For the Spicy Bean Stew
- 1 tblsp rapeseed oil
- 1 medium onion, peeled and sliced into half-moons
- 1 red pepper, deseeded and finely sliced
- 1 yellow pepper, deseeded and finely sliced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp sugar
- 2 x 400g (14oz) tins of chopped tomatoes
- 1 x 400g (14oz) tin of cannellini beans, drained and rinsed
- Preheat the oven to 200°C (400°F), Gas Mark 6. Grease a 900g (2lb) loaf tin.
- In a large bowl, use a spoon to mix together the turkey, garlic, onion, celery, green pepper, breadcrumbs, egg, Tabasco sauce, 1 tablespoon of the ketchup and a pinch of sea salt and ground black pepper.
- Press the mixture into the loaf tin and spread the remaining tomato ketchup over the top. Place in the oven to cook for 40–45 minutes. The meat will come away slightly from the sides of the tin and the ketchup will lightly char.
- While the meatloaf is cooking, make the spicy bean stew. Place a large frying pan over a high heat, add the oil and fry the onion and peppers quickly for 2 minutes. Reduce the heat to medium–low and continue to cook until the contents of the pan have become soft. Stir through the cumin, oregano and sugar and cook for a further 5 minutes.
- Stir through the tomatoes, season with sea salt and ground black pepper and simmer for 10 minutes. Stir through the beans and cook for a further 3–5 minutes. Serve the stew on deep plates with slices of meatloaf in the middle.
More by Donal Skehan:
- Moroccan Chickpea Burgers: Lunch/Dinner sorted
- Roast Chicken: Donal Skehan style
- Caramelised Banana American Pancakes