Chicken and grated veggies meatloaf
1
Points®
Total time: 1 hr 25 min • Prep: 25 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Ingredients
Baby potatoes
500 g, coarsely chopped
Skim milk
¼ cup(s), (60ml)
Carrot(s)
1 large, coarsely grated
Celery
1 stick(s), coarsely grated
Yellow patty pan squash
250 g, coarsely grated
Dried breadcrumbs
70 g, (1 cup), made from stale wholemeal bread
Chicken breast mince
500 g
Egg(s)
1 medium, lightly beaten
Dijon mustard
2 tsp
Fresh chives
¼ cup(s), finely chopped, finely chopped
Sugar snap peas
200 g
Snow peas
200 g
Baby carrot
6 individual, (1 bunch)
Fresh basil
⅓ cup(s)
Instructions
1
Boil, steam or microwave potato until tender. Drain. Mash in a large bowl with milk until smooth.
2
Meanwhile, preheat oven to 200°C or 180°C fan-forced. Line an 8cm x 22cm (base measurement) loaf pan with baking paper.
3
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.
4
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.
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