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Photo of Chicken and grated vegies meatloaf by WW

Chicken and grated vegies meatloaf

1 - 5
PersonalPoints™ per serving
Total Time
1 hr 25 min
Prep
25 min
Cook
1 hr
Serves
6
Difficulty
Moderate

Ingredients

Baby potato

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

Lean 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.

Notes

Add it: ½ cup finely chopped fresh flat-leaf parsley in Step 3. Swap it: Potatoes for sweet potato.

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