Recipe

Chicken meatloaves with salsa verde

  • 35 mins cooking
  • Makes 8 Item
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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

Chicken meatloaves with salsa verde
  • 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.

Notes

We used chicken breast mince in this recipe.

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