Chicken meatloaf with gremolata crumb
Chicken breast mince
Roasted capsicum, not in oil
1 medium, lightly beaten
High fibre white bread
45 g, day old, made into breadcrumbs
Whole grain mustard
Fresh flat-leaf parsley
2 tbs, chopped
1 clove(s), crushed
Fresh lemon rind
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 14cm x 21cm loaf tin with oil. Line base and sides with baking paper, allowing it to hang over the 2 long sides.
- Combine mince, onion, capsicum, egg, sauce and 2/3 cup breadcrumbs in a large bowl. Press mixture into prepared tin. Cover with foil and bake for 25 minutes. Remove meatloaf from oven. Drain excess juices from tin.
- Line a baking tray with baking paper. Turn meatloaf upside-down onto prepared tray and remove tin and baking paper. Combine mustard, parsley, chives, pine nuts, garlic, rind and remaining breadcrumbs in a medium bowl. Press breadcrumb mixture over top of meatloaf and lightly spray with oil. Bake for 10 minutes or until meatloaf is cooked through and breadcrumbs are golden. Thickly slice meatloaf to serve.