This loaf packs a punch of flavour!
1 tblsp olive oil
1 small onion, finely chopped
1 medium zucchini (150g), trimmed, coarsely grated
500g chicken mince
1 1⁄2 cups fine fresh breadcrumbs (120g)
1⁄2 cup grated parmesan
1 egg, lightly beaten
1⁄4 cup bruschetta relish Salt and pepper, to taste
Green salad, to serve
2 cups coarse fresh breadcrumbs
50g butter, melted
1⁄4 cup grated parmesan
1 tsp dried mixed herbs
Grease a large loaf pan (14cm x 24cm). Line the base and two long sides with baking paper, extending the paper 5cm above the pan edges.
2 Heat oil in a medium, non-stick frying pan over a medium heat. Add the onion. Cook, stirring occasionally, until soft. Transfer to a large bowl. Cool slightly.
3 Meanwhile, to make topping, combine all the ingredients in a medium bowl and mix well.
4 Squeeze excess liquid from zucchini. Add the zucchini to the onion mixture with chicken, breadcrumbs, parmesan, egg and relish. Season. Mix together well.
5 Press chicken mixture firmly into prepared pan. Sprinkle over topping. Press firmly.
6 Cook in a moderate oven (180C) for about 40 minutes, or until golden brown and cooked through. Remove from oven. Stand in the pan for 10 minutes.
7 Place meatloaf on a plate. Serve cut into thick slices with a green salad.