Chicken meatloaf with potato hash + tomato salad
Poultry
30 Min
medium
4 People
Rating starstarstarstarstar
Yummy olive and oregano meatloaf served with crispy fried potatoes and a country style side salad.
1. Set oven to 220°C. Drain and chop olives (see notes). Combine well with chicken mince, quinoa flakes, crushed garlic, 1 1/2 tsp oregano, salt and pepper.

2. Form chicken mixture into 2 meatloaves using oiled hands. Sprinkle with 1/2 tsp ground paprika and place on a lined oven tray. Cook for 15-20 minutes, or until just cooked through.

3. Heat a large frypan with 1 tbsp oil and 2 tbsp butter over medium-high heat. Add diced potato mix and cook for 15 minutes, or until cooked through and crispy, stirring regularly. Roughly chop and add sage leaves for the last 3-4 minutes, season with salt and pepper to taste.

4. Cut cucumber into rounds and tomatoes into wedges. Rinse and chop lettuce, trim and slice snow peas. Toss in a serving bowl with 1 tbsp olive oil and 1/2 tsp oregano.

5. Mix 3 tbsp mayonnaise with 1/2 tbsp vinegar, season to taste with salt and pepper.
Slice meatloaves and serve with crispy potato mix, side salad and mayonnaise.

Notes:
Add olives into salad instead if preferred.

Work the mince mixture for 2-3 minutes to make sure it stays together during cooking.
sicilian olives (pitted) 1/2 tub
chicken mince 600g
quinoa flakes 50g
garlic 2 cloves

diced potatoes + parsnip mix 800g
sage 1/2 packet

continental cucumber 1/2
tomatoes 2
festival lettuce 1
snow peas 1/2 punnet

From your pantry:
oil + butter (for cooking), olive oil, salt, pepper, dried oregano, ground paprika, mayonnaise, red wine vinegar