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This meatloaf is really quick to mix but does take a bit of time in the oven, so you can forget about it and leave it to cook. Perfect for a picnic, packed up for lunch boxes, or as a summery dinner alongside a delicious healthy salad,

Serves 6

A little rapeseed oil for the tin

1 onion, finely chopped

1 large aubergine, cut into slices lengthways then finely diced

125g brown rice

350ml water

3tbs tomato puree

1 vegetable stock cube

½ packet of parsley, chopped, plus extra to serve, (optional)

2tsp ground cinnamon

2tsp ground allspice

250g lean lamb mince

2 large eggs

227g can chopped tomatoes

salt and pepper

For the salad

1 pack of three peppers, deseeded and roughly chopped

2 large courgettes, halved and sliced

2 large red onions, sliced

1tbs rapeseed oil

1tbs cider vinegar

½ tsp lazy garlic

Handful of fresh mint, chopped

Method

Heat the oven to 180c, gas 4, 350f, Line a 900g loaf tin with baking parchment and grease with a small amount of oil

Cook the rice in the water for 10 minutes, I cooked mine in the microwave.

Put the onion and aubergine in a large bowl with the rice, tomato puree, stock cube, parsley, spices and lamb.

Mix and squash together with your hands then add the eggs and mix well 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, place on a baking tray and bake in the oven of 1 hr 40 mins, taking off the foil for the last 15 minutes.

Once the meatloaf has been cooking for 1 hour, tip the peppers, courgettes and red onions into a roasting tin and toss with the oil. Roast in the oven with the meatloaf for 40 minutes until the vegetables are tender and a little charred.

Take the meatloaf and the roasted vegetables from the oven, leave the loaf to settle for 5 minutes, then tip it out onto a platter or board, remove the baking parchment and scatter with the parsley, if using.

Toss the roasted vegetables with the vinegar, garlic and mint, and serve with the meatloaf.