Name: Chicken meatloaves with salsa verde
Cook time: 35 min
Total time: 35 min
Ingredients: Salsa verde; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/4 cup coarsely chopped fresh dill; 1/4 cup coarsely chopped fresh chives; Chicken meatloaves; 900 gram chicken mince; 2/3 cup (100g) drained semi-dried tomatoes in oil, chopped finely; 2 clove garlic, crushed; 1 egg; 1/3 cup (25g) stale breadcrumbs; 1/4 cup (40g) roasted pine nuts; 1/4 cup coarsely chopped fresh chives; 1 tablespoon rinsed, drained baby capers, chopped coarsely; 1/3 cup (80ml) olive oil; 1/4 cup (60ml) lemon juice; 1 tablespoon wholegrain mustard; 1 clove garlic, crushed

Ingredients

Salsa verde

1/2 cup coarsely chopped fresh flat-leaf parsley

1/4 cup coarsely chopped fresh dill

1/4 cup coarsely chopped fresh chives

Chicken meatloaves

900 gram chicken mince

2/3 cup (100g) drained semi-dried tomatoes in oil, chopped finely

2 clove garlic, crushed

1 egg

1/3 cup (25g) stale breadcrumbs

1/4 cup (40g) roasted pine nuts

1/4 cup coarsely chopped fresh chives

1 tablespoon rinsed, drained baby capers, chopped coarsely

1/3 cup (80ml) olive oil

1/4 cup (60ml) lemon juice

1 tablespoon wholegrain mustard

1 clove garlic, crushed

Method

1.Preheat oven to 200ºC/180ºC fan-forced. Grease eight-hole (½-cup/125ml) petite loaf pan.

2.To make salsa verde, combine ingredients in small bowl.

3.Combine chicken, tomato, garlic, egg, breadcrumbs, nuts and chives in large bowl. Press meatloaf mixture into pan holes.

4.Bake 10 minutes; turn onto baking-paper-lined oven tray. Bake about 10 minutes or until browned lightly and cooked through.

5.Serve meatloaves, top-side up, with salsa verde.

We used chicken breast mince in this recipe.
Note

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Ingredients

Method

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