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You can use any vegetables you like in this chicken meatloaf, as long as you have about five cups of chopped vegetables in total.

Danielle Matar/The Globe and Mail

The vegetables mentioned here are just suggestions – use whatever veggie you like, as long as you have about 5 cups chopped in total. The vegetables offer great texture – chop all of them into a 1/4-inch dice – while also reducing the amount of meat you eat.

Servings: 4 to 6

Ready time: 1 hour, 10 minutes

Chicken meatloaf

1 tbsp olive oil

1 cup chopped onions

1 cup chopped carrots

1/2 cup chopped celery

1 tsp chopped garlic

1/2 cup chopped Jerusalem artichokes

1/2 cup chopped turnips

1 cup chopped mushrooms

Salt and freshly ground pepper

1/4 cup quick-cooking rolled oats (not instant)

1/4 cup warm chicken stock or skim milk

1 1/2 lb (750 g) ground chicken, preferably dark meat

1 cup watercress or baby kale leaves

2 egg whites

1 tbsp soy sauce


Preheat oven to 350 F.

Heat oil in a sauce pan over medium heat. Add onions, carrots, mushrooms, celery, garlic, Jerusalem artichokes and turnips and sauté until they just begin to soften, about 5 minutes. Season well with salt and pepper.

Combine oats and stock in a small bowl. Place chicken in a large bowl. Season with salt and pepper. Stir in vegetables, oatmeal mixture, watercress leaves and egg whites. Fry a little piece of the mixture to taste for seasoning, adding more salt and pepper as needed.

Grease a loaf pan and line the bottom with parchment. Scrape meat mixture in pan. Bake for 30 minutes. Cut 3 slits on top and brush with miso mixture. Bake another 15 to 20 minutes or until juices are clear.

Unmould and serve with sautéed greens.

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