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Time to make:
1 hr 15 mins (Hands-on time: 15 mins, Cooking time: 60 mins)
$8.26 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 2 onions, 1 finely diced and 1 finely sliced
- 2 cloves garlic, crushed
- 2 medium parsnips, peeled, grated
- 450g lean chicken mince
- 450g lean pork mince
- 200g fresh breadcrumbs
- 70g shelled raw, unsalted pistachio nuts
- ground black pepper, to season
- 3 eggs, whisked
- 3 cups sweet potato mash (see tip)
- 6 cups green salad
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Spray a frying pan with oil and place over medium-high heat. Add diced onion and gently cook for 2–3 minutes. Add garlic and stir to cook for 1 more minute. Add parsnip, stir, then cover and cook on low for 2–3 minutes. Remove from heat and cool.
Step 2 In a large bowl place both minces, breadcrumbs, nuts and parsnip mixture. Season with pepper and combine well. Add egg slowly, reserving 1 tablespoon (to brush top of loaf). Use a fork to combine ingredients until well mixed.
Step 3 Spray a 12cm x 22cm loaf tin with oil. Spoon meatloaf mixture into tin. Press well into each corner and press down until well packed. Spray sliced onion with oil and toss to combine. Brush loaf top with reserved egg then scatter over onion and pack down.
Step 4 Cook in oven for 60 minutes (meatloaf may crack slightly when cooked). If unsure, remove from oven and plunge a small sharp knife into the middle: if juices run clear it is cooked, if not then return to oven for 5 more minutes. Serve loaf with mash and salad.
Sweet potato mash
Peel 2 medium (about 600g) sweet potatoes. Cut into quarters then place into a saucepan. Cover with cold water and bring to the boil. Simmer for 12 minutes, or until tender. Drain and return to saucepan. Allow to sit, uncovered, and dry out for a couple of minutes over low heat. Mash with a small dash of skim milk. Season with freshly ground black pepper and serve.
About this recipe
First published: June 2012