Name: Bacon-wrapped Chicken Meatloaf With Sweet Potato Salad Recipe
Total time: 80 min
Yield: 4
Cuisine: American

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We've used chicken mince and bacon to give traditional meatloaf a makeover. 

How to make Bacon-wrapped Chicken Meatloaf With Sweet Potato Salad Recipe

Liz Macri

Crawler

American

<p>We've used chicken mince and bacon to give traditional meatloaf a makeover. </p>

Extra virgin olive oil

Brown onions,  thinly sliced

Lilydale free range chicken mince

Garlic Cloves,  Crushed

Barbecue sauce

Egg white,  lightly beaten

Fresh Breadcrumbs

Fresh thyme leaves

Streaky bacon rashers

Mango Chutney

Orange sweet potato,  cut into wedges

Wholegrain mustard

White wine vinegar

Roughly chopped fresh flat-leaf parsley leaves

step 1

Heat oil in a medium frying pan over medium heat. Add the onion. Cook, stirring, for 10 minutes or until golden and caramelised. Set aside to cool.

step 2

Caramelised. Set aside to cool. 3 place the cooled onion, mince, garlic, barbecue sauce, egg white, breadcrumbs and thyme in a large bowl. Season with salt and pepper. Mix well to combine.

step 3

Place the bacon rashers crossways and slightly overlapping on a large piece of plastic wrap. With 1 long side closest to you, spoon mince mixture in a log shape along centre of bacon. Using plastic wrap as a guide, roll up tightly to enclose mince. Remove and discard plastic wrap. Place meatloaf, seam-side down, on a baking paper-lined baking tray with sides. Bake, brushing with 1 tablespoon mango chutney halfway through cooking, for 45 minutes or until browned and cooked through.

step 4

Meanwhile, make sweet potato salad. Place potato on a baking paper-lined baking tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Bake for 35 minutes or until golden and tender. Whisk mustard, vinegar and remaining oil together in a jug. Toss potatoes with parsley and salad leaves. Drizzle with dressing. Slice meatloaf thickly. Serve with salad and remaining mango chutney.

step 5

Taste