Healthy summer recipe for 6 people, takes only 30 mins; recipe has rapeseed oil, onion, aubergine, brown rice, tomato puree, vegetable bouillon powder, dill, cinnamon, lamb mince, egg, chopped tomato, pepper, courgette, red onion, rapeseed oil, cider vinegar, garlic clove and mint.
Healthy Turkish meatloaf
Course: Healthy summer
Servings
6
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely grated
- Onion: 1 onion, finely chopped
- Chopped Tomato: 227g can chopped tomatoes
- Red Onion: 2 large red onions, sliced
- Pepper: 1 pack of three peppers, deseeded and roughly chopped
- Egg: 2 large eggs
- Courgette: 2 large courgettes (about 500g), halved and sliced
- Mint: handful chopped mint
- Dill: 1/2 pack dill, chopped, plus extra to serve (optional)
- Aubergine: 1 large aubergine, cut into slices lengthways then finely diced (about 320g)
- Cider Vinegar: 1 tbsp cider vinegar
- Cinnamon: 2 tsp each ground cinnamon and allspice
- Brown Rice: 250g pouch cooked brown rice
- Tomato Puree: 3 tbsp tomato puree
- Rapeseed Oil: a little rapeseed oil for the tin
- Lamb Mince: 250g lamb mince (10% fat)
- Vegetable Bouillon Powder: 1 tsp vegetable bouillon powder
Directions
- Heat oven to 180C/160C fan/gas 4. Line a 900g loaf tin with baking parchment and lightly oil it.
- Put the onion and aubergine in a large bowl with the rice, tomato puree, 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.
- 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.
- 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.
