Getting through winter definitely requires comfort food and I think this recipe really hits the mark. I got the recipe from the Foodtown Magazine June/June 2010 issue, which was kindly sent to me from a friend in New Zealand. It is easy to make, kind on the budget, child friendly and also diabetes friendly.
Chicken, Pistachio and Sage Meatloaf
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
500g chicken mince
250g chicken sausages, removed from their casings
1 cup fresh breadcrumbs
1/2 cup pistachio nuts
1 tablespoon grainy mustard
1 tablespoon finely chopped sage
1/4 teaspoon salt
freshly ground black pepper
4 slices prosciutto, finely chopped (I used bacon)
2 tablespoons chopped parsley
1 tablespoon chopped sage
Preheat the oven to 180c. Heat the olive oil in a small frying pan over a medium to low heat and cook the onion and garlic for 2-3 minutes, or until soft.
Place the onion mixture, chicken mince, chicken sausage filling, breadcrumbs, pistachio nuts, eggs, mustard, sage, salt and pepper in a large bowl. Mix together well.
Spoon the chicken mixture into a medium-sized loaf tin. Combine the topping ingredients and sprinkle the mixture over the top of the loaf.
Bake in the preheated oven for 45 minutes-1 hour, or until the meatloaf is firm to touch and golden.
I served mine with parmesan mash and spiced apple chutney.