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
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.