Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 350°F (175°C).
In a large bowl, thoroughly mix together ground chicken, cooked rice, beaten egg, and minced garlic. Pat out into bottom and sides of 10 inch (25 cm) pie plate.
Bake for 20 minutes. Take out of oven, drain off any liquid and discard.
Spread top with your favourite pasta sauce and any pizza toppings such as sliced mushrooms, red or green peppers and onions. Sprinkle with oregano and top with shredded cheese. Bake another 20 minutes or longer until cheese melts and top starts to brown.
This is a healthy remake of a 1960’s recipe. Think of it as pizza meatloaf! The meat is spread out in a pie pan so it cooks quickly. The recipe also works with breadcrumbs instead of rice and salsa instead of pasta sauce.
|Per 200 g serving||Amount|
|Saturated Fat||3 g|
|Per 200 g serving||% Daily Value|