Chicken meatloaf

Bystilettocontessa
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Chicken meatloaf

Servings

8

servings
Prep time

20

minutes
Cooking time

25

minutes

Ingredients

  • 1 tablespoon olive oil

  • 2 medium carrots, shredded

  • 1 large or 2 small zucchini, shredded

  • 1/2 medium onion, sliced finely

  • 2 garlic cloves, minced

  • 1 cup quick cook oats

  • 3/4 cup chicken broth

  • 500 grams minced chicken (white meat)

  • 500 grams minced chicken (dark meat)

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon ketchup, plus extra

  • 1 egg

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon red pepper

Directions

  • Saute onion, carrot, and zucchini in olive oil over medium heat until softened, 3-4 minutes.
  • While vegetables cook, add broth to oats and let soak.
  • Mix egg with garlic, Worcestershire sauce, ketchup, salt, and peppers, then add cooked vegetables, soaked oats, minced chicken.
  • Shape into 8 mini loaves on baking sheet by placing some of the mixture down, then piling more on top to create taller loaves, and finish by brushing ketchup over the top of each.
  • Refrigerate for at least 2 hours, then preheat oven to 190C fan forced.
  • Brush the tops with more ketchup glaze, then bake from cold for 25-30 minutes until internal temperature reaches 165 F.

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