Mini meatloaves Italian-style

These mini chicken meatloaves are studded with pine nuts and wrapped in prosciutto, bringing Italian flavours to an old favourite. If there are any left after dinner, they make a great lunchbox treat the next day.

  • 30 mins cooking
  • Serves 4, Makes 8 Item
  • Print


Mini meatloaves Italian-style
  • 500 gram chicken mince
  • 2 clove garlic, crushed
  • 1 fresh small red thai chilli, chopped finely
  • 1/3 cup (35g) packaged breadcrumbs
  • 1 egg, beaten lightly
  • 1/3 cup coarsely chopped fresh basil
  • 1/3 cup (50g) finely chopped sun-dried tomatoes in oil
  • 2 tablespoon roasted pine nuts, chopped coarsely
  • cooking-oil spray
  • 4 slice (60g) prosciutto
Warm potato salad
  • 800 gram kipfler potatoes
  • 1 teaspoon dijon mustard
  • 2 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1/3 cup coarsely chopped fresh basil
  • 1/3 cup loosely packed fresh flat-leaf parsley leaves
  • 1 small (80g) red onion, sliced thinly


Mini meatloaves Italian-style
  • 1
    Combine mince, garlic, chilli, breadcrumbs, egg, basil, tomato and nuts in large bowl; shape mixture into four meatloaves.
  • 2
    Coat four x 25cm pieces foil with cooking-oil spray. Wrap 1 slice prosciutto around each meatloaf; wrap meatloaf in foil. Repeat with remaining prosciutto and meatloaves. Cook meatloaves on heated oiled grill plate (or grill or barbecue), turning occasionally, about 25 minutes or until cooked through.
  • 3
    For salad, cut potatoes into 5mm slices; cook on heated oiled grill plate until tender. Combine mustard, oil, vinegar, herbs and onion in medium bowl. Add potato; toss gently.
  • 4
    Remove foil from meatloaves; serve sliced meatloaves with warm potato salad.

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