Chicken meatloaf with horseradish and mint sauce
1
Points®
Total time: 1 hr 20 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Carrot(s)
1 medium, finely grated
Zucchini
1 medium, finely grated
Chicken breast mince
500 g
Green shallot(s)
2 individual, thinly sliced
Garlic
2 clove(s), crushed
Egg(s)
1 medium
Dried mint
1 tsp
99% fat-free, plain Greek yoghurt, unsweetened
⅔ cup(s), (160g)
Horseradish cream
1 tbs
Fresh mint
1 tbs, finely shredded, plus extra to serve
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a 6cm deep, 9cm x 17cm (base measurement) rectangular loaf tin with baking paper.
2
Squeeze excess moisture from carrot and zucchini. Combine carrot, zucchini, mince, shallots, garlic, egg and dried mint in a bowl. Season with salt and pepper. Press mixture into prepared tin and smooth surface. Bake for 40 minutes or until juices run clear when pierced with a skewer. Set aside, loosely covered, for 15 minutes.
3
Meanwhile, combine yoghurt, horseradish and shredded fresh mint in a bowl. Season with salt and pepper. Serve meatloaf with yoghurt sauce and extra mint.
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