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.
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.
Meanwhile, to make topping, combine all the ingredients in a medium bowl and mix well.
Squeeze excess liquid from zucchini. Add the zucchini to the onion mixture with chicken, breadcrumbs, parmesan, egg and relish. Season. Mix together well.
Press chicken mixture firmly into prepared pan. Sprinkle over topping. Press firmly.
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.
Place meatloaf on a plate. Serve cut into thick slices with a green salad.
This recipe originally appeared on New Idea Food