Lighter than beef, great in the summer
- 2 red peppers
- 1 head broccoli
- 2 garlic cloves
- 2.5 lbs chicken mince
- 1/4 cup almond flour
- 1 egg
- 1 tbsp mustard
- Salt, pepper
- Heat over to 450F and roast the peppers for 30 min. Cool and peel the roasted peppers. Drain and chop the peeled peppers. Cut the broccoli head into florets. Peel the garlic cloves and chop roughly.
- Put the chicken mince, almond flour, egg and mustard into a large bowl. Squeeze the garlic cloves into the bowl and mix well. Add the broccoli florets and roasted peppers, season and mix again.
- Cover a tin with parchment paper and spoon the meatloaf mix into the tin. Flip the overhanging parchment paper over the top. Heat the oven to 350F and bake the meatloaf for 1 hour. Cool in the tin for 10 min, then drain off any excess liquid and turn out onto a board. Cut into thick slices and serve warm or cold.