Chicken and broccoli meatloaf

In this recipe, as with most meatloaves, egg is used as the binding agent. If preferred, milk powder or soy flour could be used instead. About 1 tablespoon of milk powder is required to bind 500g of meat. Thawed peas could replace the broccoli in this loaf if wished.

Ingredients

1 small	Broccoli head (Main)
1 large	Roasted capsicum, seeded and diced
2	Garlic cloves, crushed
600 g	Minced chicken (Main)
1	Egg, lightly beaten
1 Tbsp	Dijon mustard

Directions

1. Preheat the oven to 170C. Lightly grease a 20cm x 10cm loaf pan.
2. Cut the broccoli into small florets. Combine all the ingredients, season with salt and pepper and press gently into the loaf pan.
3. Bake for 45 minutes or until cooked. Cool for 10 minutes before removing from the pan and serving.
4. Great served sliced between slices of ciabatta together with sliced fresh mango — then toasted.

More of Jan's meatloaves

• Pork and apple mini meatloaves
• Tex mex meatloaf