Step 2

Stir in the garlic, Worcestershire sauce and some of the tomato paste. Take the pan off the heat and let it cool — hot onion starts cooking the egg.

Step 3

Combine the ground turkey, egg, breadcrumbs and cooled onion in a large bowl and season generously. Turkey is lean and mild, and an under-seasoned loaf tastes of very little.

Step 4

Shape the mixture into a rectangular loaf and settle it into a roasting pan. Press it firm so it holds together when you come to slice it.

Step 5

Brush 2 tbsp of the barbecue sauce over the loaf and bake for thirty minutes. It should look tacky and darkened when you come back to it.

Step 6

Drain one can of beans and tip both into a bowl with the rest of the barbecue sauce and tomato paste. Season and stir — the undrained can supplies the liquid that keeps them from drying out.

Step 7

Spoon the beans around the loaf and return the pan to the oven for fifteen minutes, until the beans bubble at the edges and the center of the loaf reads 165°F.

Step 8

Scatter the parsley over and rest the loaf briefly before slicing. Serve the slices with the beans spooned alongside.