If you’re trying to eat less red meat, then this twist on an old-time favourite is an ideal alternative. And when you consider it’s also low-fat, it’s a no-brainer.
- 500g lean chicken mince
- 1 large brown onion, chopped
- 2 carrots, finely grated
- 100g mushrooms, finely chopped
- Handful chopped parsley
- 125g dried breadcrumbs
- 1 tablespoon Worcestershire Sauce
- 3 tablespoon tomato sauce
- 1 egg, lightly beaten
Preheat oven to 180 degrees Celsius. Coat a loaf pan tin with nonstick cooking spray and line with baking paper.
In a large bowl, combine the chicken, onion, carrots mushrooms, parsley and breadcrumbs. Add in the Worcestershire sauce, ketchup and egg, and mix well.
Spoon the mixture into the loaf pan and press down gently. Bake for 45 minutes, or until cooked through.
Can be served hot with boiled potatoes and green beans, or cold with a light green salad.