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 barbecue sauce over the surface 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. The beans should bubble at the edges and the loaf feel firm.

Step 8

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