Chicken and Vegetable Meatloaf

Chicken and Vegetable Meatloaf

I hadn’t made meatloaf for the family for such a long time and thought it was time to make one and see how a chicken meatloaf with hidden vegetables would taste.  To my surprise everyone ate every bite without any complaints so I can calling it a dinner success!

The meatloaf has a “spongy” texture and is on the slightly sweet side from the BBQ sauce glaze.  It hold its shape perfectly when cut and is delicious the next day on a sandwich with added salad.

I have used a food processor to make this meal quick and easily but if you don’t have one you can simply grate the vegetables by hand.

I buy my chicken mince from Coles.  You can normally buy two 500gm packets for $9 normally $6 each.

INGREDIENTS

1kg Chicken Mince
1 Onion
1 Medium Zucchini
1 Medium Carrot
1 Tbs Minced Garlic
1 Tbs Seeded Mustard
1 Egg
3 Slices Wholemeal Bread
100gm Cheese, grated
1 Chicken Stock Cube (or 1 Tbs Chicken Stock powder)
1/4 Cup BBQ Sauce

LETS PUT IT ALL TOGETHER

1. Using a food processor with the metal blade process the onion, zucchini and carrot.  Spoon into a hot frypan with a little olive oil.  You want to cook the vegetables for 5 minutes until they soften.  This helps release their flavours in the meatloaf.  Once cooked remove from the heat. (if you are making the meatloaf in the morning and not cooking until the evening, the vegetables need to be completely cool before adding to the chicken mince.)

2. Add the bread to the food process and process until they resemble breadcrumbs. You can also grate the cheese in the food processor.

3. Place all the ingredients except the BBQ sauce into a large bowl and using your hands combine everything together really well.

4. Line a loaf tin with baking paper and add the chicken mix.  Pat down and then spread over the BBQ Sauce.  Place into a preheat 170 degree celcius oven for 1 hour.

Chicken and Vegetable Meatloaf Chicken and Vegetable Meatloaf

Once cooked it will bounce back when touched.  Allow to cool for 5 minutes before removing from the loaf tin.

Note: you will have liquid at the bottom of the pan.  You can either discard this or use it to make gravy with.

Serve with mashed potato and steamed vegetables.

Serves 4-8

Chicken and Vegetable Meatloaf Chicken and Vegetable Meatloaf

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10 Responses to Chicken and Vegetable Meatloaf

  1. Suzanne February 4, 2016 at 10:17 am #

    I have heaps if pork mince in the freezer – do you think that would work as well?

    • Amanda February 4, 2016 at 6:31 pm #

      Hi Suzanne, yes you could replace the chicken mince with pork mince.

  2. Kim February 4, 2016 at 5:46 pm #

    How do you think this would go without using the egg? I’ve got a little one with allergies.

    • Amanda February 4, 2016 at 6:30 pm #

      Hi Kim, yes this should be fine without the egg as the chicken mince is high in protein. When you are mixing everything together just give a little extra working so that the proteins in the chicken get a good working and it will all bind together.

  3. rebecca February 8, 2016 at 8:23 pm #

    What could I use instead of the cheese? Or could I leave it out? 🙂

    • Amanda February 19, 2016 at 10:53 am #

      You could leave it out.

  4. Rachel February 13, 2016 at 2:53 am #

    Can this be frozen?

    • Kristy April 5, 2016 at 5:53 pm #

      I’d like to know too!!
      Looks like a good one to make pre baby arrival!!

  5. Yvie April 25, 2016 at 10:34 am #

    I wonder what you could use instead of the bread? Perhaps cooked brown rice?

    • Amanda May 9, 2016 at 7:56 am #

      Yes brown rice is a good alternative or oats.

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