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Photo of Chicken meatloaf with horseradish and mint sauce by WW

Chicken meatloaf with horseradish and mint sauce

1
Points® value
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.

Notes

SERVING SUGGESTION: Steamed green beans, snow peas and yellow patty pan squash. TIPS: Suitable for leftovers. Store in an airtight container (without toppings) in the fridge for up to 3 days. Add it: 1 tbs Dijon mustard in Step 2. Swap it: Chicken for lean turkey breast mince.

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