Chicken, Pistachio and Sage Meatloaf

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
2 eggs
1 tablespoon grainy mustard
1 tablespoon finely chopped sage
1/4 teaspoon salt
freshly ground black pepper

Topping
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.

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2 Comments »

  1. JillyB Said:

    That looks a great dinner for this time of the year! Mmmmm

  2. Coby Said:

    The flavour combinations of this sound delicious. Gotta love recipes like this that are yummy and so easy all at once…….and then it also has a tick for diabetes:)


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