Bacon-wrapped chicken meatloaf with sweet potato salad

 


Bacon-wrapped chicken meatloaf with sweet potato salad

Ingredients (16)

1 tbsp extra virgin olive oil

2 brown onions, thinly sliced

400g chicken mince

3 garlic cloves, crushed

1/3 cup barbecue sauce

1 egg white, lightly beaten

2/3 cup fresh breadcrumbs

1 tbsp fresh thyme leaves

8 streaky bacon rashers

1/3 cup mango chutney

Sweet potato salad

700g orange sweet potato, cut into wedges

1/4 cup extra virgin olive oil

1 tsp wholegrain mustard

1 tbsp white wine vinegar

1/2 cup roughly chopped fresh flat-leaf parsley leaves

60g mixed salad leaves

Method

Step 1

Preheat oven to 200C/180C fan-forced.

Step 2

Heat 1 tbsp extra virgin olive oil in a medium frying pan over medium heat. Add the 2 brown onions, thinly sliced. Cook, stirring, for 10 minutes or until golden and caramelised. Set aside to cool.

Step 3

caramelised. Set aside to cool. 3 Place the cooled onion, 400g chicken mince, 3 garlic cloves, crushed, 1/3 cup barbecue sauce, 1 egg white, lightly beaten, 2/3 cup fresh breadcrumbs and 1 tbsp fresh thyme leaves in a large bowl. Season with salt and pepper. Mix well to combine.

Step 4

Place the 8 streaky bacon rashers crossways and slightly overlapping on a large piece of plastic wrap. With 1 long side closest to you, spoon mince mixture in a log shape along centre of bacon. Using plastic wrap as a guide, roll up tightly to enclose mince. Remove and discard plastic wrap. Place meatloaf, seam-side down, on a baking paper-lined baking tray with sides. Bake, brushing with 1 tablespoon mango chutney halfway through cooking, for 45 minutes or until browned and cooked through.

Step 5

Meanwhile, make sweet potato salad. Place 700g orange sweet potato, cut into wedges on a baking paper-lined baking tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Bake for 35 minutes or until golden and tender. Whisk 1 tsp wholegrain mustard, 1 tbsp white wine vinegar and remaining oil together in a jug. Toss potatoes with 1/2 cup roughly chopped fresh flat-leaf parsley leaves and 60g mixed salad leaves. Drizzle with dressing. Slice meatloaf thickly. Serve with salad and remaining mango chutney.

 

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