Chicken meatloaf with a rosemary, garlic and tomato sauce

1. Method

2. Preheat oven to 200c of 400f
Spray a frying pan with some Frylight or Pam spray and add the onion, pepper and chilli and cook until softened. Remove from heat and allow to cool.
Add the passata to a bowl, along with some fresh rosemary leaves, crushed garlic and 1 teaspoon of brown sugar, tomato pasta and a splash of worcestershire sauce. Mix thoroughly.
In a large bowl, add the chicken mince, grated carrot, previously cooked onion, pepper and chilli, 1 egg and 1/2 cup of the passata mixture and bind all together.
Line a meatloaf tin with some foil (making sure you have some that falls over the side to cover over the meatloaf and spray with some frylight or pam spray to prevent to meatloaf from sticking.
Add the meat mixture and push down into meatloaf tin. Top with the remainder of passata mixture and then fold the extra foil over the top, so the meatloaf is completely covered.
Bake in the oven for approx 1 hour, opening up the foil for the last 15-20 mins.
Serve sliced with your choice of a side dish. I served mine alongside the cheesy vegetable bake.