Chicken and vegetable loaf with creamy mushroom sauce

Chicken and vegetable loaf with a gluten-free option! This tasty high-protein recipe is packed full of veges

Serves: 2
Time to make: 45 mins

Ingredients

1 large carrot, grated
1 large courgette, grated
½ onion, finely diced
2 cups chopped mushrooms
¾ cup fresh wholegrain breadcrumbs
2 eggs
¼ teaspoon celery salt
300g chicken or turkey mince
spray oil
1 clove garlic, finely chopped
¼ teaspoon smoked paprika
½ cup reduced-salt chicken stock
¼ cup reduced-fat, Greek-style yoghurt
cracked black pepper, to taste
2 cups rocketarugulaX
3 teaspoons vinaigrette dressing made with 2 teaspoons lemon juice or vinegar and 1 teaspoon olive oil

Instructions

1 Preheat oven to 200°C. Line a loaf tin with baking paper.

2 In a large bowl, with clean hands, combine carrot, courgette, onion, half of the mushrooms, the breadcrumbs, eggs, celery salt and chicken mince.

3 Into the prepared tin, place mince mixture and smooth the top. Cook in the oven for 30-40 minutes, until cooked through and brown on top. Remove from oven and rest for a few minutes while you make the sauce.

4 Spray a frying pan with oil and set over a medium heat. Add remaining mushrooms and garlic to pan and cook, stirring, for 5 minutes. Add smoked paprika and stock and bring to a simmer. Add yoghurt and stir to combine. Remove from heat and season with pepper to taste.

5 Slice cooked loaf in thick slices. Serve with sauce and rocket dressed with vinaigrette and seasoned with pepper.

Nutrition Info (per serve)

Kilojoules 1840kJ

Calories 440cal

Protein 51g

Total fat 15g

–Saturated fat 4g

Carbohydrates 20g

–Sugars 12g

Dietary fibre 8g

Sodium 620mg

Calcium 230mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.