This has got to be the easiest, speediest meat loaf ever! Perfect to rustle up on a Sunday afternoon and load into lunchboxes, it’s a favourite picnic food in our house. It’s also makes a great low fat dinner served with minty pea potatoes and a salad.

For the meatloaf

500g lean turkey breast mince

1 red onion finely chopped

1 small beetroot peeled and grated

1/2 pepper finely chopped (I used an orange pepper but any colour will work)

50g sun dried tomatoes, finely chopped

3 eggs lightly beaten

65g passata

140g porridge oats

1/2 tsp chilli flakes

1 tsp smoked paprika

1/4 tsp sea salt

1/4 tsp freshly ground pepper

For the glaze

1 tbsp tomato purée

1 tbsp low sugar apricot jam

1/2 tbsp Worcestershire sauce

Preheat the oven to 180ºC.

Place all the ingredients into a large bowl and mix together thoroughly.

Place the mixture onto a lined baking tray and mould into a loaf shape about 5cm deep.

Put all the ingredients for the glaze into a small bowl and mix thoroughly then brush over the turkey loaf before putting into the preheated oven.

Bake for 1 hour, until the centre has reached 70°C and stayed at that temperature for 2 minutes. Use a meat thermometer if you’re unsure.

When cooked, allow to rest for 5 minutes, before slicing and serving. If you’re making this ahead for lunch boxes or to serve cold then allow it to cool completely before slicing.

We had it hot for dinner with Minted New Potatoes and Peas and then had the leftovers for lunch the next day.