Bacon-wrapped chicken meatloaf with sweet potato salad

16 Ingredients

• 1 tbsp extra virgin olive oil

• 2 brown onions, thinly sliced

• 3 garlic cloves, crushed

• 1/3 cup barbecue sauce

• 1 egg white, lightly beaten

• 2/3 cup fresh breadcrumbs

• 1 tbsp fresh thyme leaves

• 8 streaky bacon rashers

• 1/3 cup mango chutney

• Sweet potato salad

• 700g orange sweet potato, cut into wedges

• 1/4 cup extra virgin olive oil

• 1 tsp wholegrain mustard

• 1 tbsp white wine vinegar

• 1/2 cup roughly chopped fresh flat-leaf parsley leaves

• 60g mixed salad leaves

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5 Method Steps

• Preheat oven to 200C/180C fan-forced.

• Heat oil in a medium frying pan over medium heat. Add the onion. Cook, stirring, for 10 minutes or until golden and caramelised. Set aside to cool.

• caramelised. Set aside to cool. 3 Place the cooled onion, mince, garlic, barbecue sauce, egg white, breadcrumbs and thyme in a large bowl. Season with salt and pepper. Mix well to combine.

• Place the bacon rashers crossways and slightly overlapping on a large piece of plastic wrap. With 1 long side closest to you, spoon mince mixture in a log shape along centre of bacon. Using plastic wrap as a guide, roll up tightly to enclose mince. Remove and discard plastic wrap. Place meatloaf, seam-side down, on a baking paper-lined baking tray with sides. Bake, brushing with 1 tablespoon mango chutney halfway through cooking, for 45 minutes or until browned and cooked through.

• Meanwhile, make sweet potato salad. Place potato on a baking paper-lined baking tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Bake for 35 minutes or until golden and tender. Whisk mustard, vinegar and remaining oil together in a jug. Toss potatoes with parsley and salad leaves. Drizzle with dressing. Slice meatloaf thickly. Serve with salad and remaining mango chutney.

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Better for you

Recipes with a Health Score of 8.0+