Broccoli Chicken Meatloaf
This hearty meatloaf combines flavorful roasted red peppers, tender broccoli florets, and garlic-infused chicken mince for a satisfying dish that can be enjoyed warm or cold. With a crispy exterior and a juicy, flavorful interior, this meatloaf is sure to become a family favorite.
— Constant Cookbook
Ingredients
- 2 red peppers
- 1 head broccoli
- 2 garlic cloves
- 1,2 kg chicken mince
- 70 ml semolina
- 1 egg
- 1 tb sp mustard
- Salt, pepper
Instructions
- Heat over to 220 C and roast the peppers for 30 min.
- Cool and peel the roasted peppers.
- Drain and chop the peeled peppers.
- Cut the broccoli head into florets.
- Peel the garlic cloves and chop roughly.
- Put the chicken mince, semoline, egg and mustard into a large bowl.
- Squezze the garlic cloves into the bowl and mix well.
- Add the broccoli florets and roasted peppers, season and mix again.
- Cover a tin by a parchment paper and spoon the meatloaf mix into the tin.
- Flip the overhanging parchment paper over the top.
- Heat the oven to 175 C and bake the meatloaf for 1 hour.
- Cool in the tin for 10 min, then drain off any excess liquid and turn out onto a board.
- Cut into thick slices and serve warm or cold.
Yield
Serves 6
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