Healthy Turkish Meatloaf Recipe


A healthy meatloaf recipe? It can be hard to imagine but we have tried our best to create a healthier option for you. Taking about 2 hours to prep and cook, this is a delicious dinner option that can be used for leftover the next day. To make it even leaner (but a little less tasty), feel free to substitute out the lamb mince for a turkey or lean pork. Just beware that this will run the risk of drying it out a bit.


Prep Time: 15 mins                   Cook Time 100 mins                                          Serves: 6



  • 1 onion, finely chopped
  • 1 large eggplant, cut into slices lengthways then finely diced (about 320g)
  • 250g pouch cooked brown rice
  • 3 tbsp tomato purée
  • 1 tsp vegetable stock powder
  • ½ pack dill, chopped, plus extra to serve (optional)
  • 2 tsp each ground cinnamon and allspice
  • 250g lamb mince (low fat)
  • 2 large eggs
  • 227g can chopped tomatoes



  1. Heat oven to 160C fan. Line a 900g loaf tin with baking paper and lightly oil it.
  2. Put the onion and eggplant in a large bowl with the rice, tomato purée, stock, dill, spices and lamb.
  3. Mix and squash together with your hands then add the egg and mix again.
  4. 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.
  5. Cover the tin with foil and bake in the oven for 1 hr 40 mins, taking off the foil for the last 15 mins.




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