Tandoori chicken meatloaf
Prep
15m
Cook
1h
serves
8
Tandoori chicken meatloaf
Cook me. Eat me. Do it again.
This recipe is an edited extract from Yummy Easy Quick by Matt Preston, $39.99, Pan Macmillan, out 31 October.
Ingredients (19)
- 2 carrots
- 1 onion, quartered
- 50g baby spinach leaves
- ½ cup chopped coriander leaves and stems
- 2 garlic cloves, crushed
- 4cm piece (20g) ginger, grated
- ½ cup (50g) rolled oats
- 800g chicken mince
- 1/3 cup (100g) tandoori paste
- Cooked brown rice to serve
Mango glaze
- ¼ cup (90g) mango chutney
- ¼ cup (55g) brown sugar
- 1 tbs cider vinegar
- 1/8 tsp chilli powder
Mango salad
- 3 mangoes, cut into thin strips
- 120g lettuce leaves
- ½ cup coriander sprigs
- Juice of 2 limes
- 2 tbs olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C.
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2.Grate carrot and onion in a food processor. Change to blade attachment. Add spinach, coriander, garlic, ginger and oats. Process until combined. Add chicken and tandoori paste. Pulse until just combined. Shape into 12 x 34cm loaf on a paper-lined oven tray. Bake for 45 minutes.
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3.For the glaze, combine ingredients in a pan and cook over low heat, stirring, until sugar dissolves. Increase to medium-high and simmer, stirring occasionally, 4 minutes, or until it starts to thicken.
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4.Set aside to cool slightly. Spoon over the top of the meatloaf. Bake for a further 15 minutes or until golden.
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5.For the salad, combine mango, lettuce and coriander in a bowl. Drizzle with lime and oil.
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6.Serve meatloaf with salad and rice.
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