Fit chicken meatloaf

70 min.

If you're craving the traditional meatloaf, but don't want to feel stuffed, then try this lighter chicken version. It's healthier and lighter thanks to the lean meat, oats instead of flour, and proteins from the eggs. It's still filling tho and will keep you full all day. It also looks great when sliced and therefore makes an impressive prepared lunch. You can make 9 portions at once, so your meals are sorted for a couple of days, and you don't have to waste time cooking.

Shop ingredients

1 Minute Oats – 500 g – Finnish wholemeal instant oats for creamy oatmeal ready in 1 minute

£1.49

Mustard – 350 g – full-fat, without chemical preservation and with omega-3

£1.29

Organic Garlic Granules – 85 g – intense aroma and sharp taste, from organic farming

£3.59

Nutrition (1 serving)

150 kcal
8 g carbohydrates
6 g fats
16 g protein

Per 9 portions

500 g of ground turkey meat
80 g oats
1 tbsp full fat mustard
1,5 spoon garlic granules
1,5 spoon onion granules
1 tsp salt
1/2 tsp pepper
4 eggs

Instructions

Preheat the oven to 180 °C.
Hard‑boil three eggs, peel them and set aside.
In a bowl, mix the minced meat, oats, mustard and one raw egg. Season it with garlic granules, onion, salt and pepper. Mix well.
Transfer half of the meat mixture to a baking tray or a loaf tin. Create a dent in the middle and insert the three boiled eggs.
Cover the top and the sides with the remaining meat mixture, so the eggs are fully covered. Smooth the surface with wet hands.
Bake it in the preheated oven for 50 minutes or until golden brown.
Serve it with a gherkin, mashed potatoes, bread, or whatever else you fancy.