Chicken and Vegetable Meatloaf

Meatloaf can be healthy.

I ususally think of meatloaf as being a huge chunk of minced beef squashed together with bacon and then slathered with plenty of BBQ sauce. Although that tastes fantastic, there are times when something slightly lighter and healthier is required. Enter this recipe.

I love that this super-simple meal is packed full of vegetables but you really don’t notice them. The pumpkin is grated and almost melds with the chicken mince. The sweetcorn adds little bursts of flavour, as does the spring onion. I also added some shredded spinach for extra green benefit, and some couscous – you don’t notice this in the finished dish because it soaks up all the lovely juices whilst the meatloaf cooks.

I used butternut squash/pumpkin, (depending on what you want to call it!), as it came from my garden but I’m sure that pretty much any kind of pumpkin would work. 

This is ultra versatile when it comes to what you can serve it with. We added mashed potato and gravy to our plates. Alternatively it would also work well with crusty bread and salad. If you have left-overs, make sandwiches 🙂

Ingredients – serves 4:

  • 500g/1 lb chicken mince (ground)
  • approx 400g/14 oz pumpkin, peeled and coarsely grated
  • 200g/7 oz sweetcorn kernels
  • 4 spring (green/salad) onions, chopped
  • handful spinach leaves, shredded
  • 1/3 cup couscous
  • 1 garlic clove, crushed
  • 2 teaspoons Dijon mustard
  • freshly ground black pepper, to season


  • Heat your oven to 200C/180C fan forced/390F and grease a loaf pan with a little butter or cooking spray.
  • Put all the ingredients into a large bowl and then use your clean hands to mix them all together evenly.
  • Press the mixture into your prepared loaf pan until the top is level.
  • Cover the pan with foil, place on a baking tray and then cook for 30 minutes.
  • Remove the foil and then cook for another 20-25 minutes or until the top of the meatloaf is golden and firm to the touch. The juices should be clear when the meatloaf is pierced with a skewer.
  • Leave the cooked meatloaf to sit in the pan for at least 10 minutes.
  • Run a flat-bladed knife around the edge of the pan and then turn out onto your serving plate.
  • Slice, serve and enjoy!

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One Response to Chicken and Vegetable Meatloaf

  1. Carolina says:

    What a great blog! Love all the recipes, it looks all such great ideas and all the pictures leave me hungry! Very good, thanks for sharing! 🙂

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