Chicken meatloaf with potato hash + tomato salad

30 Min
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.

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