SW recipe: Mini Chicken Meatloaves

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
1 egg
240ml (1 cup) of passata
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


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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