Name: Chilli chicken and pumpkin meatloaf
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 1 cup chopped coriander; 750 gram chicken mince; 1 tablespoon fish sauce; 1 fresh long red chilli, finely chopped (optional); 3 green onions, thinly sliced; 2 eggs, lightly beaten; 3/4 cup soft fresh breadcrumbs; 1/2 cup sweet chilli sauce; 500 gram pumpkin, peeled. cut into 1.5 cm pieces

Ingredients

1 cup chopped coriander

750 gram chicken mince

1 tablespoon fish sauce

1 fresh long red chilli, finely chopped (optional)

3 green onions, thinly sliced

2 eggs, lightly beaten

3/4 cup soft fresh breadcrumbs

1/2 cup sweet chilli sauce

500 gram pumpkin, peeled. cut into 1.5 cm pieces

Method

1.Preheat oven to 200°C (180°C fan-forced). Line base and sides of a 22cm spring form pan with baking paper. extending paper 3cm above edge of pan.

2.Place coriander, mince, fish sauce, chilli, onion, egg, breadcrumbs and 1/3 cup of chilli sauce in a large bowl. Using hands, mix well. Press into prepared pan; smooth surface. Top with pumpkin, pressing into surface. Bake for 45 minutes.

3.Drizzle meatloaf with remaining chilli sauce. Bake for 15 minutes more or until glazed and cocked. Stand for 10 minutes. Cut into wedges to serve.

Try using kumara instead of pumpkin. You can make this meatloaf in a large loaf pan. You can use any mince, but the higher the fat content, the more the meatloaf can shrink as it cooks.
Note

Woman's Weekly Food

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Ingredients

Method

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