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Healthy Turkish meatloaf

A serving plate with healthy Turkish meatloaf and a salad served alongside

Healthy Turkish meatloaf

Name: Healthy Turkish meatloaf
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Turkish
Ingredients: a little rapeseed oil for the tin; 1 onion finely chopped; 1 large aubergine cut into slices lengthways then finely diced (about 320g); 250g pouch cooked brown rice; 3 tbsp tomato purée; 1 tsp vegetable bouillon powder; ½ pack dill chopped, plus extra to serve (optional); 2 tsp each ground cinnamon and allspice; 250g lamb mince (10% fat); 2 large eggs; 227g can chopped tomatoes; 1 pack of three peppers deseeded and roughly chopped; 2 large courgettes (about 500g), halved and sliced; 2 large red onions sliced; 1 tbsp rapeseed oil; 1 tbsp cider vinegar; 1 garlic clove finely grated; handful chopped mint

Sara Buenfeld

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Serves 6

Easy

Prep: 15 mins

Cook: 1 hr and 30 mins

A star rating of 3.6 out of 5.19 ratingsRate

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Serve this lamb meatloaf and salad at a summer picnic or packed up for lunch. It's tasty and healthy too, delivering all five of your five-a-day

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

a little rapeseed oil

for the tin
1 onion

finely chopped
1 large aubergine

cut into slices lengthways then finely diced (about 320g)
250g pouch cooked brown rice
3 tbsp tomato purée
1 tsp vegetable bouillon powder
½ pack dill

chopped, plus extra to serve (optional)
2 tsp each ground cinnamon

and allspice
250g lamb mince

(10% fat)
2 large eggs
227g can chopped tomatoes

For the salad

1 pack of three peppers

deseeded and roughly chopped
2 large courgettes

(about 500g), halved and sliced
2 large red onions

sliced
1 tbsp rapeseed oil
1 tbsp cider vinegar
1 garlic clove

finely grated
handful chopped mint

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Nutrition: Per serving

kcal291

low
fat10g

low
saturates3g
carbs27g
sugars14g
fibre9g
protein19g
salt0.4g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Line a 900g loaf tin with baking parchment and lightly oil it.
step 2

Put the onion and aubergine in a large bowl with the rice, tomato purée, bouillon, dill, spices and lamb. Mix and squash together with your hands then add the egg and mix again. Tip the can of tomatoes into the base of the loaf tin then pack the mince mixture on top and press down lightly to compact it. Cover the tin with foil and bake in the oven for 1 hr 40 mins, taking off the foil for the last 15 mins.
step 3

Once the meatloaf has been cooking for 1 hr, tip the peppers, courgettes and red onion into a roasting tin and toss with the oil. Roast in the oven with the meatloaf for 40 mins until the vegetables are tender and a little charred.
step 4

Take the meatloaf and roasted veg from the oven, leave the loaf to settle for 5 mins, then tip out onto a platter or board, remove the baking parchment and scatter with dill if using. Toss the roasted veg with the vinegar, garlic and mint and serve them with the meat loaf.

Recipe from Good Food magazine, August 2017

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A star rating of 3.6 out of 5.19 ratings

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