Chicken meatloves with rocket salad
- 500g chicken breast mince
- 1 egg, lightly beaten
- ½ cup dried breadcrumbs
- 1 brown onion, ½ coarsely grated, ½ thinly sliced
- 1 large carrot, grated
- 1 large courgette, grated
- 40g parmesan, ½ finely grated, ½ shaved
- 2 cloves garlic, crushed
- 2 tablespoons smoky barbecue sauce
- 4 slices rye sourdough bread, crusts removed
- 200g punnet grape or cherry tomatoes, halved
- 120g baby rocketarugulaX
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
1 Preheat oven to 180°C. Line two large baking trays with baking paper.
2 Place mince, egg, breadcrumbs, grated onion, carrot, courgette, grated parmesan, garlic and sauce in a large bowl, then season with freshly ground pepper. Using gloved hands, mix well to combine. Shape mixture into four 5 x 12cm log-shaped meatloaves and place on one prepared tray. Top evenly with sliced onions, lightly spray with olive oil, then bake for 40 minutes or until golden and cooked through.
3 Meanwhile, cut bread into 2cm pieces. Place on second prepared tray. Lightly spray with oil and bake for 15 minutes or until golden and crisp.
4 Just before serving, place tomatoes, rocket, vinegar and oil in a large salad bowl. Season with freshly ground black pepper and toss to combine. Add croutons and shaved parmesan, gently tossing to combine. Divide meatloaves among four serving plates and serve with rocket salad.
To make the breadcrumbs for step two from the same bread as the croutons, blitz slices in a food processor, then bake at 150°C for 10 minutes to dry.
Nutrition Info (per serve)
Total fat 17.7g
–Saturated fat 5.3g
Dietary fibre 7.8g
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