Broccoli Chicken Meatloaf

Heat over to 220 C 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, semoline, egg and mustard into a large bowl.

Squezze the garlic cloves into the bowl and mix well.

Add the broccoli florets and roasted peppers, season and mix again.

Cover a tin by a parchment paper and spoon the meatloaf mix into the tin.

Flip the overhanging parchment paper over the top.

Heat the oven to 175 C 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.