Makes 5 mini meatloaves
500g (17.5oz) of extra lean chicken mince (or use extra lean turkey mince)
1 small carrot, grated
1 onion, finely chopped
½ red pepper, chopped
1 red chilli, deseeded and chopped
240ml (1 cup) of passata
1 tablespoon of tomato paste
2 cloves of garlic, crushed
splash of Worcestershire sauce
1 tablespoon of brown sugar (2.5 syns)
Preheat oven to 180c of 350f (gas mark 4)
Spray a frying pan over a medium high heat with some spray oil and add the onion, pepper and chilli and cook until softened. Remove from heat and allow to cool.
Add the passata to a bowl, along with some finely chopped fresh rosemary leaves (leaves of approx 2 stems), crushed garlic and 1 teaspoon of brown sugar, tomato paste and a splash of Worcestershire sauce. Mix thoroughly.
In a large bowl, add the chicken mince, grated carrot, previously cooked onion, pepper and chilli, 1 egg and ¼ cup of the sauce mixture and bind all together.
Grease a mini meatloaf pan with some low calorie spray and fill each meatloaf space with your mixture (should make approx 5 mini meatloaves), if you prefer you can make one large one.
Brush over the top of each meatloaf with the sauce (reserving some sauce to do a second brushing) and place in the oven and bake for approx 45 mins to 1 hour. Take out half way through and brush the top again with the sauce.
Serve with your choice of sides.
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You can also snack on these to satisfy your hunger in between meals.
In addition, you are encouraged to eat measured quantities of certain foods, known as ‘Healthy Extras’ that provide nutrients essential for a healthy, balanced diet.
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