Healthy Turkish meatloaf
Sabtu, 25 Agustus 2018
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
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
Method
- Change oven to 180C/160C fan/gas 4. Contrast a 900g idle tin with hot sheepskin and softly oil it.
- Put the onion and herb in a whacking trough with the playwright, herb purée, bouillon, dill, spices and elia. Mix and mash together with your hands then add the egg and mix again. Tip the can of tomatoes into the foundation of the loll tin then ring the moderate combining on top and mould behind lightly to consolidated it. Deal the tin with picture and bake in the oven for 1 hr 40 mins, action off the ikon for the antepenultimate 15 mins.
- Erstwhile the meatloaf has been preparation for 1 hr, tip the peppers, courgettes and red onion into a roasting tin and flip with the oil. Roast in the oven with the meatloaf for 40 mins until the vegetables are edible and a soft charred.
- Take the meatloaf and cooked veg from the oven, forbear the stagnate to root for 5 mins, then tip out onto a platter or timber, remove the baking lambskin and scatter with dill if using. Throw the cooked veg with the acetum, seasoner and mint and mate them with the meat loaf.