Wednesday, March 7, 2012

Allergy free chicken meatloaf recipe

  • 700gms chicken mince
  • 1 red onion, diced small
  • 1 stick celery, sliced and diced small
  • Handful celery leaves, chopped fine
  • ½ red capsicum, chopped small
  • 1 carrot, grated
  • 1 zucchini, grated
  • 4-5 button mushrooms, diced small
  • Oregano, marjoram and basil to taste
  • Salt and pepper to taste
  • ½ cup corn flake crumbs
  • ½ cup white quinoa (adds a nutty flavour and smells gorgeous)
  • 2 tsp Orgran No Egg whisked with 60mls water

  • Preheat oven to  180°C.
  • Grease a large bread loaf tin.
  • In a bowl, mix together all the dry and vegetable ingredients with your hands.
  • Then mix in the chicken mince.
  • Add the Orgran No Egg mix last.
  • Press into the large bread loaf tin.
  • Bake for 1 hour or until firm.


  • Before adding the chicken your mix should be extra colourful.

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