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.