Chicken meat loaf with crunchy topping
(at time of publication)
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 2 sticks celery, finely diced
- 500g chicken mince
- 30g (½ cup) spinach, roughly chopped
- 1 egg, whisked
- 3 slices whole grain sandwich bread, cut in 1cm cubes
- 15g reduced-fat spread, melted, cooled
1 Preheat oven to 200°C. Lightly grease a 6-cup capacity 20x10cm (base) loaf tin. Heat oil in a non-stick frying pan over a medium heat. Add onion, carrot and celery. Cook, stirring, for 8-10 minutes or until tender. Remove from heat and place in a large bowl. Allow to cool.
2 Add mince, spinach, egg and a third of the bread to cooled vegetable mixture. Combine well (for best results, use hands). Spoon into prepared loaf tin and smooth top.
3 Combine spread and remaining bread in a bowl. Spoon over top of loaf and lightly press into meat. Bake for 35-40 minutes or until meat is cooked through. Stand for 5 minutes before removing from pan. Slice, and serve with salad or vegetables.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 5g
Dietary fibre 2g
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