Allergy free chicken meatloaf recipe

Ingredients

• 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

Method

• 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.

Note

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