Allergy free chicken and leek mini meatloaves with sausage recipe

Ingredients

• 2 tbsps Nuttlex
• 3-4 large leeks, sliced
• 500g chicken mince
• 2 sprigs thyme, leaves removed
• ½ cup buckwheat crumbs
• 1 tsp Orgran No Egg whisked with 60mls water until thick (optional)
• Orgran all purpose flour (optional)
• Salt, to taste
Cracked pepper, to taste
• 2 herbed chicken sausages, pre-cooked, sliced or chopped fine

Method

• Heat oven to 200°C.
• Heat the Nuttlex in a frying pan.
• Cook the leeks until they are soft.
• Allow the leeks to cool to a touchable heat before mixing through the chicken (in case you need to use your hands).
• Grease a square muffin tray that will fit under a grill.
• In a large bowl, evenly combine the mince, thyme, ⅔ of the buckwheat crumbs, leeks, salt and pepper.
• If the meatloaf mixture is too moist, add some flour and stir through. If too dry, add some or all of the No Egg mixture and stir through.
• Press the meatloaf mixture firmly into the baking tray cups and then ruffle the surfaces with a fork.
• In a separate bowl, mix the remaining crumbs and sausage pieces together.
• Scatter the sausage and crumbs over the top or the meatloaves.
• Season the tops to taste.
• Cook for 15 minutes then finish under the grill until golden and crisp.
• Allow to cool for a moment in the tin.
• Remove with a wide bladed knife.