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Bacon-wrapped chicken meatloaf with sweet potato salad
Bacon-wrapped chicken meatloaf with sweet potato salad
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Revamp classic meatloaf with chicken mince and bacon for a delicious twist.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 2 brown onions, thinly sliced
  • 400g chicken mince
  • 93.23 gm barbecue sauce
  • 1 egg white, lightly beaten
  • 165.00 ml fresh breadcrumbs
  • 20.00 ml fresh thyme leaves
  • 8 streaky bacon rashers
  • 82.50 gm mango chutney
  • 700g orange sweet potato, cut into wedges
  • 56.88 gm extra virgin olive oil
  • 5.90 gm wholegrain mustard
  • 20.00 ml white wine vinegar
  • 125.00 ml roughly chopped fresh flat-leaf parsley leaves
  • 60g mixed salad leaves
Instructions:
  • Preheat the oven to 200°C (180°C fan-forced).
  • In a medium frying pan over medium heat, heat oil. Add onion and cook, stirring, for 10 minutes until golden and caramelized. Allow to cool before using.
  • After caramelizing, let the onions cool. Combine the cooled onions with mince, garlic, barbecue sauce, egg white, breadcrumbs, and thyme in a large bowl. Season with salt and pepper, then mix thoroughly.
  • Lay the bacon rashers overlapping on a large piece of plastic wrap. Spread the mince mixture in a log shape along the center of the bacon. Roll up tightly using the plastic wrap as a guide, then discard the plastic wrap. Place the meatloaf seam-side down on a baking paper-lined tray. Bake for 45 minutes, brushing with 1 tablespoon of mango chutney halfway through, until browned and cooked through.
  • While the meatloaf is cooking, prepare the sweet potato salad. Place the sweet potato on a baking paper-lined tray, drizzle with 1 tablespoon of oil, and season with salt and pepper. Bake at 400°F for about 35 minutes until golden and tender. In a small jug, whisk together mustard, vinegar, and the remaining oil to make the dressing. Once the potatoes are cooked, toss them with parsley and salad leaves, then drizzle with the dressing. Slice the meatloaf thickly and serve with the salad alongside the remaining mango chutney.

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