Thai chicken meatloaf

Asian flavors jazz up this rendition of chicken meatloaf.

Ingredients

• Olive oil, to grease
• 800g chicken mince
• 70g (1 cup) fresh breadcrumbs (made from day-old bread)
• 1 egg, lightly whisked
• 1 stem lemon grass, pale section only, finely chopped
• 2 kaffir lime leaves, finely chopped
• 1/4 cup fresh coriander, finely chopped
• 2 tablespoons sweet chilli sauce
• Salt & freshly ground black pepper
• 2 green shallots, ends trimmed, thinly sliced diagonally
• 1 long fresh red chilli, deseeded, thinly sliced
• 1/4 cup loosely packed fresh coriander leaves
• Sweet chilli sauce, extra, to serve

Method

Step 1

Preheat oven to 180°C. Brush a deep 9 x 19cm (base measurement) loaf pan with oil to lightly grease. Combine the mince, breadcrumbs, egg, lemon grass, lime leaves, coriander and sweet chilli sauce in a large bowl. Season with salt and pepper.

Step 2

Press chicken mixture into the prepared pan. Bake in preheated oven for 35-40 minutes or until juices run clear when a skewer is inserted into the centre. Remove from oven. Set aside in the pan for 5 minutes to rest. Turn onto a serving platter.

Step 3

Sprinkle meatloaf with green shallot, chilli and coriander leaves. Cut into slices and serve with extra sweet chilli sauce, if desired.