Spiced chicken meatloaf with roasted roots

Spiced chicken meatloaf with roasted roots

By
From
Digestion
Serves
4

I do love a meatloaf, but if you are dealing with inflammatory issues I’d keep red meat intake down a bit so as to reduce arachidonic acid intake. Chicken is a wonderful alternative and lends itself well to these spices.

Ingredients

Quantity Ingredient
400g skinless chicken breast
1 egg, lightly beaten
1/2 lemon grass stalk, finely chopped, (the soft, lighter parts only)
small bunch coriander, roughly chopped
2 spring onions, finely chopped
1 tablespoon sweet chilli sauce
1 teaspoon turmeric
sea salt
freshly ground black pepper
unsalted butter, for the tin

Method

  1. Preheat the oven to 180°C.
  2. Place the chicken breast into a food processor and process into a mince. Mix the minced chicken with the rest of the ingredients, plus a generous pinch of salt and pepper.
  3. Press the mixture into a buttered medium-sized loaf tin and bake for around 40 minutes.
  4. Serve with a side salad, or stir-fried greens.

Note

  • Best for IBD.
Tags:
health
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