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Photo of Chicken meatloaf with gremolata crumb by WW

Chicken meatloaf with gremolata crumb

Total Time
50 min
15 min
35 min
Spruce up your chicken meatloaf with a crunchy topping bursting with herby, nutty and tangy flavours.


Chicken breast mince

500 g

Brown onion

1 medium

Roasted capsicum, not in oil

75 g


1 medium, lightly beaten

Barbecue sauce

1 tbs

High fibre white bread

45 g, day old, made into breadcrumbs

Whole grain mustard

1 tbs

Fresh flat-leaf parsley

2 tbs, chopped

Fresh chives

2 tbs

Pine nuts

1 tbs


1 clove(s), crushed

Fresh lemon rind

1 tsp


  1. 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.
  2. 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.
  3. 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.


SERVING SUGGESTION: Steamed green beans, plus mashed potato. Boil, steam or microwave 500g potatoes (chopped) until tender. Drain. Mash with ⅓ cup (80ml) skim milk.