New Crunchy Chicken Meatloaf & Minted Peas


  • 1 Simply Bake RSPCA Approved Chicken & Vegetable Meatloaf
  • 1 cup panko breadcrumbs
  • ½ cup vintage tasty cheese
  • 2 tbs chopped flat-leaf parsley
  • 2 tbs chopped chives
  • 2 tbs pine nuts
  • 40g butter, melted and 30g butter, chopped
  • steamed baby potatoes, to serve
  • 2 cups frozen peas
  • 1 sprig mint, plus 1½ tbs chopped mint


1. Preheat oven to 210°c. Remove plastic film from meatloaf packaging. Set aside sauce sachet. Bake in foil tray for 20 minutes.

2. Meanwhile, combine breadcrumbs, cheese, herbs, pine nuts and melted butter in a bowl. Season to taste.

3. Spread sauce evenly over top of meatloaf, then top with breadcrumb mixture. Return to the oven and bake for a further 30 minutes or until topping is golden and crunchy.

4. To make minted peas, bring a saucepan of water to boil. Add peas and mint sprig. Simmer for 5 minutes. Drain and discard mint sprig. Stir chopped mint and butter into peas. Season.

5. Slice meatloaf and serve with minted peas and steamed potatoes.

tip: simply bake this meatloaf while you’re making the sides for hassle-free cooking.

You can read Full Here :

Leave a Comment