Mini Chicken Meatloaves | Slimming World

Mini Chicken Meatloaves | Slimming World

prep 10 mins

cook 35 mins

total 45 mins

author slimming eats

yield 5 mini meatloaves

This recipe is gluten free, dairy free, paleo, Slimming World and Weight Watchers friendly

·      Extra Easy: - 0.5  per mini meatloaf

·      Original/SP: - 0.5 per mini meatloaf

·      WW Smart Points: 0

*suitable for freezing

Ingredients

·      500g (17.5oz) of extra lean chicken mince (or use extra lean turkey mince

·      1 small carrot, grated

·      1 onion, finely chopped

·      1/2 red pepper, chopped

·      1 red chilli, deseeded and chopped

·      1 egg

·      240ml (1 cup) of passata (or crushed tomatoes)

·      1 tablespoon of tomato paste

·      Fresh Rosemary

·      2 cloves of garlic, crushed

·      splash of Worcestershire sauce

·      1 tablespoon of brown sugar (2.5 syns)

·      spray oil

Instructions

1.   Preheat oven to 200c/400f (gas mark 6)

2.   Spray a frying pan over a medium heat with some spray oil and add the onion, pepper and chilli and cook until softened. Remove from heat and allow to cool.

3.   Add the passata to a bowl, along with some finely chopped fresh rosemary leaves (leaves of approx 2 stems), crushed garlic and 1 tablespoon of brown sugar, tomato paste and a splash of Worcestershire sauce. Mix thoroughly.

4.   In a large bowl, add the chicken mince, grated carrot, previously cooked onion, pepper and chilli, 1 egg and 1/4 cup of the sauce mixture and bind all together.

5.   Grease a mini meatloaf pan with some spray oil and fill each meatloaf space with your mixture (should make approx 5 mini meatloaves), if you prefer you can make one large one.

6.   Brush over the top of each meatloaf with the sauce and place in the oven and bake for approx 30 mins.

7.   Allow to rest for 5-10 minutes before serving.

8.   Serve with your choice of sides.

Source http://www.slimmingeats.com

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