Chicken and grated vegies meatloaf
500 g, coarsely chopped
¼ cup(s), (60ml)
1 large, coarsely grated
1 stick(s), coarsely grated
Yellow patty pan squash
250 g, coarsely grated
70 g, (1 cup), made from stale wholemeal bread
Lean chicken breast mince
1 medium, lightly beaten
¼ cup(s), finely chopped, finely chopped
Sugar snap peas
6 individual, (1 bunch)
- Boil, steam or microwave potato until tender. Drain. Mash in a large bowl with milk until smooth.
- Meanwhile, preheat oven to 200°C or 180°C fan-forced. Line an 8cm x 22cm (base measurement) loaf pan with baking paper.
- Combine carrot, celery, squash, breadcrumbs, mince, egg, mustard and 2 tablespoons chives in a bowl. Spread mixture into the prepared loaf tin. Top with mashed potato. Bake for 50–55 minutes or until browned and cooked through. Set meatloaf aside in tin for 5 minutes before thickly slicing.
- Meanwhile, boil, steam or microwave sugar snap peas, snow peas and carrots, separately, until just tender. Drain. Serve vegies with meatloaf topped with basil and remaining chives.