Chicken meatloaves

Name: Chicken meatloaves
Cook time: 25 min
Yield: 2

with creamy mushrooms and green beans

Ready in around 25 mins

RECIPE FACT:

Mushrooms are a great source of the mineral selenium which helps to increase resistance against diseases and stress.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake).
1. TO COOK THE PUMPKIN:

Line an oven tray with baking paper. Place the steamed pumpkin onto the tray and spray with oil. Season with salt and place in the preheated oven for 10 mins.
2. TO COOK THE MEATLOAVES:

Trim the ends off the green beans. Finely chop the curly parsley discarding the stalks. Peel and grate the carrot and add to a bowl with the free-range chicken mince. Add the herby seasoning, half the parsley and season lightly with salt and pepper. Mix to combine with a fork. Form into rustic balls the size of golf balls. After the pumpkin has been in the oven for 10 mins add the meatloaves to the oven tray. Spray with oil and place back in the oven for a further 10-12 mins. Add the beans to the tray for the last 5 mins of cooking.
3. TO COOK THE CREAMY MUSHROOMS:

Slice the mushrooms. Spray a non-stick frying pan with oil and place over a medium heat. Once hot add the mushrooms, season with salt and pepper and cook for 3-4 mins. Add the creamy sauce and cook for 2-3 mins until sauce has reduced and thickened. Stir through remaining parsley and remove from the heat.
TO SERVE:

Place herby chicken meatloaves onto plates with roasted vegetables. Spoon creamy mushrooms over the meatloaves and sprinkle with toasted almonds.