Mini BBQ Chicken & Bacon Meatloave with Panzanella Salad

Mini BBQ Chicken & Bacon Meatloave with Panzanella Salad

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 10, 2019.
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Ingredients

Salad

  • ½ pull apart loaf
  • 1 capsicum
  • 2 tomatoes
  • ½ pack baby spinach

Meatloaves

  • 1 brown onion
  • 1 carrot
  • 1 pack meatloaf herbs
  • 1 pack chicken and bacon mince
  • ½ cup breadcrumbs
  • 1 egg
  • 2 Tbsp BBQ sauce (optional)
  • 1 block grated Parmesan, cheese

To Serve

  • Remaining BBQ sauce

Have Handy

  • Oil
  • Salt & Peper
  • Vinegar

Steps

  1. Make croutons Preheat oven to 180°C. Dice bread 2cm. Toss on a lined oven tray with a drizzle of oil. Season and cook for 18-20 minutes, until golden. Turn halfway to ensure even cooking.
  2. Prep meatloaves Finely dice onion and grate carrot. Heat a drizzle of oil in a fry-pan on high heat. Cook onion and carrot for about 3 minutes, add meatloaf herbs and cook stirring for a further 1 minute, until fragrant. Add all remaining meatloaf ingredients (except BBQ sauce and cheese) and a pinch of salt to a bowl. When veggies are cooked, add to bowl and mix to combine.
  3. Bake meatloaves Using a ¼ cup measure, scoop mixture individually onto a second lined oven tray. Divide first measure of BBQ sauce over each loaf and sprinkle with cheese. Bake in oven for 12-14 minutes, until cooked through. Allow to cool for 5 minutes.
  4. Finish salad Dice capsicum and tomatoes 2cm. Toss in a bowl with spinach, croutons and a drizzle of oil and vinegar. Season to taste.
  5. Serve meatloaves with salad and BBQ sauce.

Nutritional Information

Energy 2252 kj
538 kcal
Protein 32.2g
Carbohydrate 33.8g
Fat 31.3g