Chicken and vegetable meatloaf with roast potatoes

Ingredients

For 1 serving

• Ground chicken150 g
• Carrots50 g
• Zucchini60 g
• Eggs0.5
• Breadcrumbs12 g
• Grana Padano10 g
• Potatoes200 g
• Extra virgin olive oil8 g
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Heat the oven to 190 °C (conventional). Peel the carrot, wash and trim the courgette and grate both on the coarse side of a grater; squeeze the courgette in a tea towel to remove the water.
2. In a bowl mix the vegetables with the minced chicken, the beaten egg, the breadcrumbs, the grated Grana Padano, salt and black pepper until even and firm.
3. Shape a small loaf and wrap it tightly in a sheet of baking paper, twisting the ends like a sweet wrapper.
4. Wash and peel the potatoes, cut them into cubes of about 2.5 cm and toss with the oil, a few rosemary needles and salt; arrange them in a baking tin around the meatloaf.
5. Bake for 40 minutes, opening the paper for the last 10, until the meatloaf is golden on top and firm to the touch and the potatoes are crisp.
6. Rest the meatloaf for 5 minutes so it firms up, then slice it and serve with the potatoes.