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