Photo by Julie O’Malley
Italian Chicken Meatloaves with Mash
500g chicken breast mince
200g pork mince
2 garlic cloves, crushed
Pinch dried chilli flakes
1/2 cup dried breadcrumbs
1 egg, lightly beaten
1/3 cup roughly chopped fresh basil leaves
1/3 cup finely chopped sun-dried tomatoes
2 Tablespoons pine nuts, toasted, chopped
8 slices prosciutto
1.1kg desiree potatoes, peeled, chopped
60g butter
1/2 cup milk
Mixed salad, to serve
1. Preheat oven to 200C/180C fan-forced. Combine mince, garlic, chilli, breadcrumbs, egg, basil, tomato and pine nuts in a bowl.
2. Grease an 8-hole, 3/4 cup-capacity mini loaf pan. Line each pan hole with 1 slice of prosciutto, allowing sides to overhang. Press mince mixture into prepared pan holes. Fold prosciutto over to enclose filling.
3. Bake meatloaves for 25 to 30 minutes or until juices run clear when tested with a skewer.
4. Meanwhile, place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 20 minutes or until tender. Drain. Return potato to pan. Add butter and half the milk. Mash. Gradually add remaining milk, mashing until smooth. Season.
5. Serve meatloaves with mash and salad.
Photo by Julie O’Malley