a little rapeseed oil for the tin

1 large eggplant, cut into slices lengthways then finely diced (about 320g)

250g pouch cooked brown rice

3 tbsp tomato purée

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

Serves - 4


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

Put the eggplant 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.

Take the meatloaf 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.

Recipe adapted from: Good Food
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