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

Healthy Turkish meatloaf

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Prep: 15 mins Cook: 1 hr, 30 mins

Easy

Serves 6

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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: Per serving

  • kcal291
  • fat10g
  • saturates3g
  • carbs27g
  • sugars14g
  • fibre9g
  • protein19g
  • salt0.4g
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Ingredients

  • a little rapeseed oil for the tin
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large aubergine, cut into slices lengthways then finely diced (about 320g)
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 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
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 250g lamb mince (10% fat)
  • 2 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 227g can chopped tomatoes

For the salad

  • 1 pack of three peppers, deseeded and roughly chopped
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 large courgettes (about 500g), halved and sliced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 large red onions, sliced
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tbsp cider vinegar
  • 1 garlic clove, finely grated
  • handful chopped mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

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

  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.

  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.

  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.

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